Cut the eggplants into thin round slices, put them in a bowl and sprinkle half the salt over them. After 15 min., squeeze them carefully.
Peel the zucchini and cut them into round slices about 1/2″ (1 cm) thick. Cut the tomatoes and peppers into thin round slices and then the onions and garlic finely.
Sprinkle the vegetables with salt and black pepper and sprinkle the remaining oil on top.
Next, sprinkle on the basil and finely chopped dill and parsley. Bake for 40 min. at 356°F (180 °C). Serve warm or cold.