Grilled Salsa: Cut tomatoes and red onion in half. Grill until the tomato starts to blister and onion turns translucent. Grill peppers until blistered. Coarsely chop tomatoes and onion. Peel the skin off of the peppers and chop; add to the tomato onion mix. Combine in a bowl with cilantro, lime juice, and salt to taste if you want. Set aside.
Grilled Eggplants: Mix vinegar, oil and seasonings. Brush on the cut sides of the eggplants. Sprinkle with salt and pepper if desired. Grill for about 6 minutes. Rebaste with mixture and cook 3 - 4 minutes longer. Should be fork tender.
I do not use salt when cooking. Also, you can make "steak slices" out of the eggplant--if so cut thick.
Enjoy with Salsa on top and fresh Romano cheese to your liking. Prepare to be comforted. Suggest eaten with a nice bread, perhaps ciabatta grilled for warmth and red wine.
