• 3 medium eggplants (about 2 lbs. total)
• 1 green bell pepper, roasted and peeled (see note)
• 1/2 C. olive oil
• 3 to 4 Tbs. red wine vinegar
• 2 cloves garlic, minced
• 1/3 to 1/2 tsp. minced fresh chili pepper, or freshly ground black pepper to taste
• 1/2 C. chopped fresh flat-leaf parsley (optional)
• Sea salt

Pierce the eggplants with a fork twice near the stem. There are three possible ways to give the eggplant the smoky flavor this recipe requires: If you have a charcoal grill, cook the eggplants over the coals until the flesh is tender. If you have an electric stove, place three layers of aluminum foil on a burner set at medium heat. Place the eggplants on the foil and let them cook, turning them frequently, until the skin is crisp all over and the flesh is tender, 25 to 30 minutes. Or if you have a gas stove, hold each eggplant with a barbecue fork over the flame or place it on the broiler pan and broil until the skin is crisp, then transfer to a baking sheet and roast at 400 degrees until the flesh is tender, 20 to 30 minutes. Peel the eggplants while still hot and discard most of the seeds. Chop the flesh. Finely chop the pepper and mix with the eggplant. In a medium bowl, beat the eggplant and pepper with a wooden spoon, adding the oil and vinegar a little at a time. Add the garlic, chili pepper and parsley while continuing to beat. Season with salt. Taste, and add more vinegar if needed.

Makes 6 to 8 servings, about 2 C.