Grilled Eggplant, Onions and Peppers

From Joyce Goldstein's Tapas

Extra virgin olive oil for rubbing + 1/2 cup
2 globe eggplants
2 red bell peppers
3 large tomatoes
1/4 cup sherry vinegar
1 clove garlic, minced
Salt & pepper
1/4 cup chopped parsley
Chopped fresh oregano

1. Preaheat oven to 400 degrees
2. Put onions in small baking pan and rub with a bit of olive oil. Roast until tender, at least one hour. Remove from oven, let cool, then peel and slice 1/2 inch thick.
3. Prick eggplants, place in separate baking pan and roast alongside onions, turning occasionally for 45 minutes. Remove from oven and let cool. Peel and tear eggplant into large strips. Drain in colendar.
4. Roast bell peppers. Transfer to a bowl and let rest for 20 minuttes. Peel peppers. Discard seeds and membrane. Cut into 1/2 inch strips.
5. Roast tomatoes for about 15 minutes. Scrape off peel and cut into strips.
6. Combine onions, eggplant, roasted peppers and tomatoes in large bowl. Whisk together 1/2 cup oil, vinegar and garlic. Season with salt & pepper. Pour over eggplant and toss gently to coat.
7. Transfer to serving dish, sprinkle with parsley and oregano and serve at room temperature.