Cut 2 small eggplants lengthwise into 1.5cm thick planks and 2 small red onions into 1-inch wedges. Toss with 1 ½ tablespoons olive oil and season with salt. Grill over medium-high heat until charred and tender, turning once, 6 minutes. Toss with 1 ½ tablespoons each red wine vinegar and olive oil, ½ cup chopped parsley, some sliced pickled hot cherry peppers, and salt.