From Food Network Magazine
Cut eggplant lengthwise into 1/2 inch thick planks and onions into 1 inch wedges. Toss with 1 1/2 Tbsp olive oil and season with salt.
Grill over medium-high heat until charred and tender, turning once, 6 minutes.
Toss with red wine vinegar and olive oil, chopped parsley, sliced pickled hot cherry peppers and salt.