This delicious pepper and eggplant salad can be served as a side dish or atop grilled rustic Italian bread as a bruschetta style appetizer.
Grill the peppers and eggplant 8-10 minutes until skins are evenly charred. Let the peppers cool, then remove the skins and the seeds.
Let the peppers cool, then remove the skins and the seeds. This can be a messy job, so one tip is to put them into a closed paper bag. Let them stand 10-15 minutes to steam off the skins.
Chop both the peppers and eggplants into 1/4 inch cubes. Mix with all the remaining ingredients and serve at room temperature.