Eggplant Kyopolo

3 eggplants
4 red bell peppers
3 tomatoes (I used roma)

2-5 cloves garlic

fresh parsley, to taste

1-2 Tbsp red wine vinegar

olive oil, as needed
salt
pepper

 

  1. Rinse and poke holes in the eggplant.

  2. Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven.

  3. Scoop the eggplant and peppers out of the charred skin and drain off any extra juices

  4. Place all ingredients in a pot and cook on low heat, mixing and adding olive oil as needed, for about 20 minutes.