Instructions: Broil bell peppers and chiles about 4 inches from heat source, turning, until skins are charred. Place in large bowl and cover with plastic wrap. Let sit 15 minutes. When peppers and chiles are cool enough to handle, remove skin and seeds and cut into 1-inch pieces. Set aside.

Peel eggplants and cut into 1/4-inch-thick slices. Dip slices in oil, then lay on baking sheet. Bake at 350 degrees until golden brown, about 20 minutes each side. When cool enough to handle, cut into 1-inch chunks. Reserve oil from pan.

Cut small "x" in base of each tomato. Drop in rapidly boiling water until skin starts to shrivel, about 30 seconds. Remove with slotted spoon and peel off skin. Cut into quarters and seed.

Place tomatoes in large pot with garlic. Cook over medium-low heat, stirring occasionally, until slightly thick and chunky, about 15 minutes. Add roasted peppers and cook, stirring, 10 minutes. Stir in eggplant and season to taste with salt and pepper.

When salad has thickened, about 5 minutes, add lemon juice. If desired, stir in reserved oil from pan and paprika. Serve hot, at room temperature or cold. Can be served as a topping for pasta or as a side dish.

This recipe yields 6 to 8 servings.

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