Slice the eggplants in 1-2 cm slices. Salt them and let stand for 15 minutes. Then dry off each slice with a paper towel.
Arrange the slices on an oven tray and cook in the preheated oven at 210 C, for about 15 minutes.
Place whole capsicums in the oven, on the same temperature for around 20 minutes. Remove from the tray and place into a bowl, cover and let cool. Peel and clean, remove the seeds and cut into strips.
Combine the vegetables, garlic, Vegeta Chicken Stock Powder, lemon juice and put in the fridge to cool.
Serve with cooked fillets.
Prior to cooking the eggplants and paprika, cover the tray with aluminium foil and spread with oil.