6 fresh tomatoes, peel, seed, chop
2 med. eggplants, peel, slice 3/4" thick
2 med. tomatoes, halved
2 med. onions, sliced 1/2" thick
2 med. green peppers, halved & seeded
1/4 c. olive or cooking oil
2 tbsp. snipped parsley
1/4 tsp. salt
1/8 tsp. pepper
1 lg. clove garlic, minced
3 tbsp. red wine vingar
2 tbsp. olive oil or cooking oil

Brush cut surfaces of sliced eggplant, halved tomatoes, slice onions and halved green peppers with the 1/4 cup oil. Grill over hot coals about 5 minutes per side or until charred and cooked, turning once. Remove peel from peppers and skin tomato. Coarsely chop grilled vegetables and combine in a large bowl.

Stir together the 6 tomatoes (drain some of the liquid if too watery), garlic, vinegar, the 2 tablespoons oil, parsley, salt and pepper; mix with vegetables. Serve at room temperature. If making ahead, chill, covered. Remove from refrigerator 1 hour before serving to bring to room temperature. Makes 12 side dish servings.