Ingredients
6 sun-dried tomatoes (dry packed)
2 medium eggplants, (peeled if desired) sliced 3/4 inch thick
2 medium tomatoes, halved
2 medium onions, thickly sliced (1/2 inch)
2 medium green peppers, halved and seeded
1/4 cup olive oil or cooking oil
1 large clove garlic, minced
3 tablespoons red wine vinegar
1 to 2 tablespoons snipped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation
Soak sun-dried tomatoes in boiling water for 2 minutes. Drain, finely chop and set aside.
Brush cut surface of sliced eggplant, halved tomatoes, sliced onions, and halved green peppers with the 1/4 cup of oil. Grill over hot coals about 5 minutes per side or till charred and cooked, turning once. Remove peel from peppers ans skin tomato. Coarsely chop grilled vegetables and combine in a large bowl.
Stir together sun-dried tomatoes, garlic, vinegar, the 2 tablespoons oil, parsley, salt and pepper, mix with vegetables.
Serve at room temperature. If making ahead chill, covered. Remove from refigerator 1 hour before serving to bring to room temperature.
