Vietnamese Grilled Eggplant

For nuoc cham sauce: In a bowl, whisk together lime juice, maple syrup, the water and fish sauce. Add chile (if using) and garlic. Let stand 30 minutes before serving. (Nuoc cham may be stored in an airtight container in the refrigerator up to 1 week.)

Preheat grill to high. Cut eggplants in half lengthwise and brush all over with 2 tablespoons oil. Toss bell pepper quarters with the remaining 1 tablespoon oil. Sprinkle vegetables with kosher salt.

Reduce grill heat to medium-high. Place eggplant and bell peppers, cut sides down, on grate over direct heat. Cook, uncovered, until grill marks appear, 3 to 5 minutes. Turn vegetables. Cover and continue grilling until vegetables are tender and lightly charred in spots, 5 to 7 minutes more, turning occasionally. (The eggplant may be done a minute or two before the bell peppers.)

Arrange eggplant halves on a platter. Coarsely chop bell peppers and scatter them over the eggplant. Drizzle with 1/4 cup of nuoc cham sauce. Sprinkle with mint, basil and peanuts. Serve with additional nuoc cham on the side.