PREHEAT oven broiler (griller) to high. PLACE the eggplant slices on a baking tray and brush both sides with 1 tablespoon of olive oil. PLACE the red peppers (skin side up) on the same tray and put the tray directly under the broiler. COOK the eggplant and red peppers for 10 minutes, turning the eggplant slices (not the pepper) halfway through cooking. REMOVE the charred red peppers and wrap in plastic wrap or foil for 5 minutes to allow the steam to loosen the skin from the pepper flesh. WHILE the peppers steam, carefully peel the skin off the eggplant slices and cut the flesh into strips. PEEL off the blackened red pepper skins and slice the flesh into strips. MIX together the remaining 2 tablespoons of olive oil with the red wine vinegar, garlic, salt, pepper and parsley until combined. DRIZZLE the dressing evenly over the eggplant and red pepper strips, and gently toss to combine.

Serving ideas: Escalivada is usually served as a side dish for grilled fish, seafood or meat, but it also makes a tasty tapas dish, with toothpicks to skewer the succulent vegetable morsels. It’s also wonderful served as a bruschetta or pizza topping, or as a panini or calzone filling, and tastes delicious tossed with pasta, especially when combined with a can of good-quality tuna. Escalivada can also be added to stews, and stirred into risottos.