1. Roast all the peppers and eggplant under broiler, turning so all sides are roasted evenly. 2. When the skins are charred, remove from broiler and allow to cool. 3. Placing them in a paper bag allows them to steam so the skins may be easily removed. 4. Peel, seed and dice the peppers and place in a salad bowl. 5. Peel and dice the eggplant and add to bowl. 6. Add the tomatoes, onion, garlic, parsley, and seasonings. 7. Toss all ingredients well, cover the bowl and place in the refrigerator to chill. 8. This salad can be made 24 hours in advance, and will taste even better when the flavors are allowed to blend. ---------------------------------------------------------------------------
Nutrition
Ingredients
