A recipe from my childhood in Odessa. My grandmother used to make it all the time. Essentially, it is a vegetable salsa with a smoky flavor. Wait for the flames to calm down though, not to burn the vegetables. You can make this salsa in the oven, but without the smoke it's a completely different story. You need 2 large eggplants, 2 bell peppers, 6 tomatoes, an onion, some garlic (if desired), parsley.
Prick eggplants with a fork and grill all the vegetables, except the onion and garlic, until cooked. Skin the tomatoes and peppers (you can place them in the plastic bag "to sweat" for several minutes before to make it easier); remove the flesh from the eggplant skins. Chop everything quite small, including onion, garlic and herbs, and place in a bowl. Add salt, pepper, and some vegetable oil.
Serve hot or cold with some crudites, baguette, as an accompaniment for grilled meat or fish.