Once the eggplant and peppers are either grilled or oven baked, allow to cool. Remove the skin of both (this part can become a little tricky–you’re allowed to cry out to the heavens in frustration) from the eggplant and place it with the peppers into a colander. Sprinkle generously with sea salt, cover with a few layers of paper towel, and set a heavier dish or bowl on top to drain as much liquid as you can from the veggies. This might take up to an hour to complete.
Note: With eggplant never use metal tools as it’ll oxidize the vegetable quicker.