Mix 1-1/2 tb of the fresh rosemary with the minced garlic and spread
half of the mixture underneath the skin of the chicken. Rub the
chicken with the remaining garlic mixture, cover, and refrigerate for
at leat 2 hours or overnight.
Remove and discard the papery outer skin from each head of garlic,
leaving the heads intact. Place the garlic heads, remaining rosemary,
and the 2 ts oil on a 14" long sheet of heavy duty foil, and seal
tight.
Set a grill 6" above white hot coals. Sprinkle the chicken with
half of the pepper and place on the grill along with the packet of
garlic. Cook, turning often, for 30 minutes or until the chicken is
no longer pink on the inside.
Meanwhile, mix the 2 tb oil with the parsley and remaining pepper.
Brush over the tomatoes and eggplant slices. Move the chicken and
packet of garlic to the edge of the grill, then place the tomatoes and
eggplant slices in the middle. Grill, turning once, for 15-20 minutes
or until the eggplant is tender. About 5 minutes before the eggplant
is done, add the bread
