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Bulgarian Eggplant, Kyopolo
3 red bell peppers
1 green bell pepper
2 medium-sized tomatoes
3 cloves garlic,
2 tablespoons lemon juice
6 tablespoons olive oil
Bake (or grill) the eggplant until skin is burnt, about 30 minutes.
Grill (or broil) the peppers for about 10 minutes on each side until the skins are pretty burned.
Peel the skin from the peppers and cut into medium pieces.
Place in a pot, add the crushed garlic.
Simmer while mixing and adding the olive oil
Add salt to taste
Simmer till most of the liquid is cooked down.
serve cold, sprinkled some parsley on top
I like to spread on bread with feta cheese
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