For the char on vegetables clean and gut the char. Salt, pepper, marinate well with garlic and lemon and stuff with wild garlic.
Sauté the onion in olive oil, add drained melanzani (i.e. salt beforehand, rest on a kitchen towel and dry afterwards). Add peppers, let them steam a bit with tomato sugo and add seasonal herbs.
Put the vegetables in a baking dish, place the fish on top and place in the hot oven. Bake at 180° convection oven for about 20 minutes.
Serve the char on vegetables with parsley potatoes!