- 6 bell peppers
- 2 eggplants
- 1 clove garlic
- 1 lemon
- 1 parsley
- 120 ml oil
Bake eggplants and sweet peppers at 180ºC until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables.
Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb.
Mix well. Pile into a glass dish and sprinkle with parsley.