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
Rinse and poke holes in the eggplant.
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.
Scoop the eggplant and peppers out of the charred skin and drain off any extra juices
Place all ingredients in a pot and cook on low heat, mixing and adding olive oil as needed, for about 20 minutes.