Prepare a marinade from the olive oil, balsamic vinegar, salt, black pepper, parsley, oregano and chopped fresh dill. Clean the peppers from their stems and seeds and cut them into large chunks. Cut the eggplant into round slices and sprinkle it with salt to drain out the bitter juice.
Then wash it and dry it. Soak the eggplant and peppers in the marinade for 1 hour. You can also add garlic and other vegetables as desired. Then heat up a grill and roast the vegetables.
Optionally, you can soak the roasted vegetables with the marinade.