Bugarian Eggplant, Kyopolo

2 aubergines

3 red bell peppers 

1 green bell pepper

2  medium-sized tomatoes

3 cloves garlic,

fresh parsley

2 tablespoons lemon juice

6 tablespoons olive oil

salt

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 their skin and cut into small pieces. 

Place in a pot, add the crushed garlic.

Simmer while mixing and adding the olive oil (or vinegar), and salt to taste

Simmer till most of the liquid is cooked down.

 

refrigerate,

serve cold, sprinkled some parsley on top