Preheat the oven to 350ºF. Line a baking sheet with foil; set aside.
Using a fork, poke holes in the eggplants at approximately 2″ intervals. Evenly coat the eggplants and peppers with a few drops of olive oil each. Place the vegetables on the prepared baking sheet and roast until blistered, blackened and mushy, 45 to 60 minutes.
Transfer the vegetables to a large bowl and cover tightly with plastic wrap. Let stand, or chill until the vegetables are cool enough to handle.
Once cool enough to handle, gently peel the skins off of the roasted vegetables and discard, along with the tops. Split open the peppers and discard the ribs and seeds. Gently squeeze the eggplant flesh with your hands and discard the excess liquid. Place onions on medium heat and cooked till tender and gold.
Chop the eggplants and peppers.. Transfer them to the bowl with the tomatoes and add the fried onion, parsley, garlic, salt, pepper, and the remaining 2 tablespoons of oil. Stir to combine. Taste and add more salt if needed. Let stand for 15 minutes to let the flavors combine. Serve cold or at room temperature. (Leftovers may be refrigerated for up to 5 days).
