2 lg. eggplants
2 red bell peppers
3 cloves garlic, finely chopped
1 tbsp. ground cumin
2 tsp. paprika
1/2 tsp. cayenne pepper
1/4 c. lemon juice
3/4 c. olive oil
3 ripe tomatoes, chopped
1/4 c. chopped fresh parsley
Salt and pepper to taste

Prick the eggplant in a few places with a fork. Roast in 450 degree oven with the red bell peppers until tender. Let cool and peel the eggplant and peppers. Cut the eggplant into cubes. Place in a strainer to drain any water off, then place in a large bowl.

Place the onion, garlic, spices and lemon juice in a food processor and process until liquified. Pour over the eggplant. Cut the peppers into strips. Add the olive oil, tomatoes, parsley and red peppers to the eggplant. Mix gently with your hands so that the eggplant doesn't break down. Add salt and pepper to taste.