Instructions: In pan over low heat, sweat peppers in olive oil, then add garlic and salt to taste. When peppers are very soft, remove from heat.

Meanwhile, roast eggplant, either in a preheated 400-degree oven or, for a richer flavor, over a gas flame or on the barbecue. Turn eggplant occasionally to char evenly. When it appears to have deflated from the inside, transfer to bowl and cover. Allow to cool, about 30 minutes.

Remove skin from eggplant, reserving juices. Dice flesh.

Return peppers to heat and add eggplant flesh and juices. Cook over medium-low heat 5 to 8 minutes or until mixture has lost some of its moisture and thickens slightly.

Puree vegetable mixture in blender or food processor, then season with black and cayenne pepper, and lemon juice to taste. Season to taste and serve garnished with sprigs of parsley. Goes well with crudites such as cucumbers, scallions and sweet peppers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.