INGREDIENTS
2
medium red bell peppers, halved and seeded
1 1/2 lb
chinese eggplant, cut into 1/2-inch-thick slices
1
medium sweet onion, cut into 8 wedges
1 pint
cherry tomatoes
1/2 tsp
freshly ground black pepper, divided
3 tbsp
extra-virgin olive oil, divided
3/4 tsp
salt, divided
1 tbsp
white wine vinegar
1/2 tsp
granulated white sugar
2 cloves
garlic, minced
12
oil-cured olives, pitted and halved (optional)
1/4 cup
fresh small basil leaves, chopped
1 tbsp
finely chopped fresh chives