1 medium eggplant
1 each red, orange and yellow bell pepper, chopped
1-2 jalapeno peppers, chopped
3 tablespoon olive oil
2 cloves garlic, thinly sliced
salt & pepper to taste
1 tablespoon cumin
1/2 teaspoon lemon juice
In the oven, roast eggplant at 400f for about 30 min. (or until soft and flattened) turning occasionaly, charring it on all sides.
Next, saute the bell and jalapeno peppers in olive oil over medium heat. Once softened, add garlic, salt, pepper, and cumin; mix well and remove from heat when everything is quite soft.
Working over a bowl, remove eggplant skin and discard, allowing any juices to collect in the bowl. Roughly dice flesh and add to bowl.
Return peppers to heat, add eggplant and juices. Cook for a few minutes until all ingredients are well incorporated and mixture begins to thicken.
Using a blender, very lightly blend the mixture; don't puree. Add lemon juice.