This is a mix of grilled eggplant with roasted red peppers marinated in Olive and Vinegar. It is a rich side dish, tapenade, or dip. I like to pair it with broccoli. Or make an eggplant salad-salad with romaine lettuce, caramelized onions, and walnuts. But my favorite is straight up with a warm pita or baguette. <and don’t forget the eggplant salad wrap with a hard boiled egg.