INGREDIENTS
1 1/2 lb
red bell peppers
2 1/2 lb
eggplants
2 tbsp
extra virgin olive oil
1 1/2 cups
flat leaf parsley leaves
3/4 tsp
salt
1/2 tsp
black pepper
8 ozs
fresh mozzarella
3 cloves
garlic
1 1/4 lb
tomatoes
1/4 cup
virgin olive oil
2 Tbsps
red wine vinegar
1/2 tsp
salt
1/4 tsp
black pepper
1/4 tsp
tabasco sauce