1 large eggplant
2 red bell peppers
2 tomatoes, chopped
2 cloves garlic, crushed
2-3 tbs olive oil
1 tbs vinegar
salt to taste
fresh parsley leaves, chopped
Roast the eggplant and the peppers over the grill or in
the oven on 400° F until done. When cool enough to handle, peel the skin and chop them roughly. Place in a colander to dtain. Mix with the rest of the ingredients and season with salt, olive oil and vinegar.
Garnish with parsley. Rakia would be nice with this.