2 med. eggplant, 1 lb. each
1 green bell pepper
1 red bell pepper
2 jalapeno peppers (opt.)
2 cloves garlic, minced
2 tbsp. chopped parsley
1 tbsp. vinegar (opt.)
1 tbsp. olive oil & salt

Prick eggplants a few times with fork. Broil 40 minutes or grill over medium hot coals about 1 hour, turning often, until skin blackens and flesh is tender. Remove peel and stem and drain off liquid. Chop flesh fine with a knife, leaving some small chunks. Place in bowl. Blister skins of peppers under broiler or over coals. Place in bag 10 minutes, then peel and seed. Dice bell peppers; mince jalapenos. Add jalapenos, garlic and parsley to eggplant. Add vinegar, oil and salt and mix well. Stir in bell peppers; check seasoning. Serve cold or at room temperature. Serves 6 to 8.