Step 1

Grill the eggplants and bell peppers, turning occasionally and piercing the eggplants as needed to let steam escape, until all of the skin is blackened. The vegetables should be cooked through and tender.

Step 2

Place the hot grilled vegetables in a large plastic bag and twist it closed. Let them sit for a few minutes in the plastic bag to steam. This will help the skin peel off much more easily. Peel the eggplants and peppers (it helps to have a small bowl of cold water nearby to rinse off your fingers as necessary).

Step 3

Remove the stems from the eggplants and the stems and seeds from the peppers and chop everything into a ¼-to-½-inch dice. Transfer all the chopped grilled vegetables to a large bowl.

Step 4

To the bowl, add the remaining ingredients and stir well. Adjust seasoning as needed and then serve at room temperature or cold.