On a charcoal grill or under a hot broiler
roast the eggplant 10-12 minutes per side until the flesh is soft and
the skin is charred black. Cook completely. Remove the stem and skin and
chop the meat roughly. Roast the peppers under the broiler or over an
open flame until uniformly black on all sides. Place them in a plastic
bag or closed container to steam and cool. When cooled, remove and
discard stem, seeds and skin. Dice into 1/2 inch squares. Clean the
scallions and remove and discard ends and dark tops. Slice thinly at an
angle. Toss all ingredients together. Serve at room temperature.
