Preheat the grill/oven to about 400℉(200℃).
Cut peppers and eggplant into long thin strips.
Rinse eggplant strips in the water and wipe off excess water.
Mix (A) in a tray.
Grille vegetables until golden. Transfer to the tray and marinate for about 10 minutes.
Serve on a plate and sprinkle with grated parmesan cheese.
