|Olive oil||2⁄3 Cup (10.67 tbs)|
|Red bell peppers||5 Large|
|Green bell pepper||5 Large|
|Garlic||2 Clove (10 gm), minced or pressed|
|White wine vinegar||2 Tablespoon|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
Cut eggplants in half lengthwise.
Brush cut sides with some of the oil.
Arrange eggplant halves, cut side up, in a 10 by 15-inch rimmed baking pan.
Set whole bell peppers on their sides in another 10 by 15-inch rimmed baking pan.
Bake in a 450° oven (place peppers on lowest rack and turn occasionally) until vegetables are browned and soft (about 45 minutes).
Enclose peppers in plastic bags and let cool.
Peel and halve peppers, discarding skin, stems, and seeds.
Finely chop peppers and unpeeled eggplant; place in a bowl and stir in garlic and vinegar.
With a heavy spoon, beat in remaining oil.
Stir in parsley; season to taste with salt and black pepper.
If made ahead, cover and refrigerate for up to 3 days.