3 large red bell peppers (about 1 1/2 lbs)
2 large, firm eggplants (about 2 1/2 lbs)
2 Tbsp grapeseed or peanut oil (high smoke-point oil)
1 1/2 cups loosely-packed flat-leaf parsley leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
3 cloves of garlic, peeled and finely chopped
2 to 3 ripe tomatoes (1 1/4 lbs), each cut into 6 to 8 pieces
1/4 cup virgin olive oil
2 Tbsp red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce