- Yield
- 4 to 6 servings
Ingredients
- 1 medium eggplant (about 1 pound)
- 1 large green bell pepper
- 1 large red bell pepper
- 4 to 5 plum tomatoes (about 1 pound)
- 1 medium onion, chopped fine (about 1/2 cup)
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons wine vinegar, or to taste
- 1/2 cup flatleaf parsley, coarsely chopped
- Salt and freshly ground pepper
Instructions
- 1
Preheat the grill to high. Grill the eggplant whole, until very soft and
- 2
charred all over, using tongs to turn it. The skin should be
- 3
completely black. Grilling will take 20 to 30 minutes. Char the peppers
- 4
in the same way, about 10 to 15 minutes, then the tomatoes about 5
- 5
minutes. Cook the tomatoes just enough to blister the skins, but not
- 6
so much that they become soft (the center should remain firm).
- 7
Transfer the charred vegetables to a plate to cool.
- 8
Scrape the charred skin off the eggplant, peppers, and tomatoes with
- 9
a paring knife. Core and seed the pepper. Dice the vegetables into
- 10
1-inch cubes and transfer to a mixing bowl. Stir in the onion, garlic,
- 11
oil, vinegar, half the parsley, salt and pepper. Just before serving,
- 12
taste and correct the seasoning. Sprinkly the remaining parsley on
- 13
top. Serve with grilled pita bread chips.