Grilled Summer Vegetables

1 eggplant (aubergine), about 1 lb (450 g)

2 red bell peppers (capsicum), seeded

2 green bell peppers, seeded

2 tomatoes

1 onion, peeled

1/4 cup (60 ml) extra virgin olive oil

2 Tbs (30 ml) lemon juice

Salt and freshly ground pepper to taste

Prick the eggplant several times with the tines of a fork.  Place the vegetables on a baking sheet and grill under a preheated broiler, turning frequently.  Remove the tomatoes once the skins have split, but grill the remaining vegetables until fairly charred on all sides. Remove and cover with a cloth until cool, reserving the accumulated liquid.  Remove and discard the skins of the eggplant, pepper, and tomatoes.  Tear the eggplant and peppers into strips, and cut the tomatoes and onion into wedges.  Combine the vegetables and the reserved liquid in a bowl.  Add the olive oil, lemon juice, salt, and pepper, and toss gently.  Serve immediately or allow the vegetables to marinate for several hours.  Serves 4 to 6. Serve with a grilled chicken dish 

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