Instructions: Grill eggplants on open gas flame or line a cookie sheet with foil or parchment paper and broil in the oven, broil for 15 to 20 minutes turning every few minutes until very soft, place in a colander and let cool.

Scoop the pulp out and place in a bowl. Grill red peppers the same way as the eggplant.

To the eggplant add, the diced tomatoes, parsley, peppers, and all the other ingredients. Season to taste. Garnish with lemons and serve with pita bread wedges, serve cold.

This recipe yields 8 to 10 servings

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