Serves 6.4 tbls. olive oil

Salt and freshly cracked black pepper to taste

1 red bell pepper, halved and seeded

1 green bell pepper, halved and seeded

1 small red onion, peeled and halved

1/2 small eggplant, cut into 1/2-inch thick circles

3 garlic cloves

2 slices day-old bread

Salt and freshly cracked black pepper, to taste

5 tbls. olive oil

2 tbls. balsamic vinegar

1 quart Clamato juice

2 tbls. chopped fresh basil

4 tbls. lemon juice (about 1 lemon)

1. Rub the vegetables with 4 tablespoons of olive oil and salt and pepper to taste, and grill them over a medium-hot fire. Grill the pepper and onion for 2 to 3 minutes, turning once or twice, until slightly charred. Then remove them, slice thinly and set aside. Grill the eggplant circles 2 to 3 minutes per side until brown, then remove them, cool and dice, small.

2. In a food processor or blender, purée the garlic and bread until fine. Add salt and pepper to taste. With the processor or blender still going, slowly add 5 tablespoons of the oil. Add the balsamic vinegar and blend or process for an additional 15 seconds.

3. Pour the Clamato juice into a large bowl and gradually whisk in the bread mixture.

4. Add the grilled vegetables to the Clamato mixture and refrigerate, covered, for 2 to 4 hours.

5. Just before serving, adjust the seasoning with salt and pepper and add the basil and lemon. Mix briefly and serve.

Note: Will keep, covered and refrigerated, for 2 to 3 days.