Escalivada (Catalan Roasted Peppers, Aubergine and Onion)

Bake. Toss eggplant, pepper, onion, plus tomatoes (if using) using half of olive oil, rubbing them using your hands to coat them uniformly. Add salt and pepper till it tastes right. Cover every vegetable individually in foil. To Heat upon Grill: Build one fire out of 1 chimney full of coals plus let it die out till only smoldering coals remain (you can heat on it while it is still hot). Put foil-covered vegetable directly upon coals, piling some of the coals on top when ready. Put lid on grill and let cook till vegetables are completely tender, around 2 hours and up to overnight. Take out from coals, unwrap vegetables, plus discard eggplant, pepper, onion, plus tomato skins. Discard pepper plus eggplant seeds. Roughly chop flesh plus mix with leftover olive oil and parsley. Taste and add salt if it needs it with salt and pepper. Offer, drizzling with sherry vinegar. To Cook in Oven: heat oven to 175°C. Put foil packets on a rimmed baking tray and bake till vegetables are completely tender, around 2 hours. Unwrap vegetables plus discard eggplant, pepper, onion, plus tomato skins. Discard pepper plus eggplant seeds. Roughly chop flesh plus mix with leftover olive oil and parsley. Taste and add salt if it needs it with salt and pepper. Serve, drizzling with sherry vinegar.