Wash and pat dry the eggplants. Roast them whole over an open flame on the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a barbecue.) Remove and cool slightly.

Have a bowl ready with the olive oil. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the pulp and place it in the bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato and parsley and mix with a fork to combine well. Add the vinegar, and adjust seasoning with additional salt, pepper and vinegar if desired.