Roasted Eggplant & Pepper Salad

4 medium eggplants
3 bell peppers, red, orange and yellow
1 large yellow onion, chopped
1/4 cup olive oil
2 cloves garlic, finely minced
3 tablespoons tomato paste
½ cup pitted kalamata olives
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 teaspoons salt
black pepper to taste

Heat the barbecue grill (or grill on the stovetop or in an oven heated to 450°F).
Place whole eggplants and bell peppers on the grill and turn every 5 to 10 minutes, until completely charred and soft.

Meanwhile, chop the onion, add oil to pan and sauté until tender and starting to brown.

Remove eggplants and peppers from the fire, or out of the oven and place in a paper bag or in a bowl and cover.

This allows the eggplant and peppers to sweat and skins will peel off easily.
Allow to cool for 15 minutes and manually peel charred skins off.

Slice the stems of the eggplants off and slice the peeled eggplant lengthwise and into strips, remove any large chunks of seeds.
Slice the tops of peppers off and clean out all the seeds.
 
Add the eggplant and peppers into the pan with the onions over medium heat.
 
Add the tomato paste and olives and gently combine, using a rubber spatula to not smash the eggplant. Cover pan and cook for 5 minutes.
 
Add the vinegar and herbs, salt and pepper. Cook for 5 more minutes, uncovered.
 
 
Place on platter and allow to come to room temperature.
Add a drizzle of olive oil.
Garnish with toasted pine nuts, if desired.