3 large eggplant (aubergines)
1 medium jar roasted red pepper strips, drained
2 medium sweet green bell peppers
3 large ripe tomatoes, chopped
2 cloves garlic, minced
1 medium onion, sliced very thin
juice of 2 lemons
1/4 cup sunflower or olive oil
flat-leafed parsley, chopped
Grill eggplant (in oven or on BBQ) until skin is charred and cracked (about 20 minutes). Cool, peel and chop coarsely.
Rub green peppers with a few drops of oil and grill until skin starts to blister, then slice.
Combine with remaining ingredients and garnish with plenty of chopped parsley. Salt and pepper to taste.
NOTE: I find raw garlic and onion together, indigestible; your taste rules here. Sunflower is the oil of choice in Bulgaria, but olive oil is tastier. I have no idea on the exact nutritional information.