- Juice of 2 lemons, divided into 2 portions
- Oil spray
- 1 cup water
- 3 ripe tomatoes, quartered
- Pinch of salt
- 2 red bell peppers, quartered and seeded
- 1 small chili pepper
- 2 medium eggplants
- 1 small mild onion, finely diced
- Salt and pepper to taste
- 1/4 cup chopped parsley
In a medium sized bowl, mix half of the lemon juice and all of the water. Add a pinch of salt.
Heat oven to 400 degrees. On cookie sheets or oven trays coated with oil spray, broil the tomatoes and peppers (including the chili pepper) until their skins blacken and blister, about 25 minutes or longer if necessary. Remove the vegetables from the oven. Peel the red peppers (allowing them to sweat, if necessary, in a plastic bag first), and peel and seed the tomatoes and chili pepper. Press the tomatoes firmly to remove excess liquid. Dice the tomatoes and red peppers into small chunks. Mince the chili pepper.
Meanwhile, roast the eggplant. Wrap each eggplant tightly in a few layers of aluminum foil and roast over the open flame of a stove burner, turning frequently, until each eggplant has completely collapsed (about 15-20 minutes). Dip the foil packages in a basin of cold water and remove the foil slowly. Peel the skin from the eggplants, place the eggplant flesh in the lemon juice/ water mixture, and let it stand for 20 minutes. Drain the eggplants and squeeze them thoroughly to expel as much liquid as possible.
In a wide bowl, mash the eggplant. Add the onion, peppers, tomatoes, remaining lemon juice, and parsley and mix thoroughly. Cover and let stand for 1 hour.
Adjust seasonings to taste and mix gently. Serve at room temperature or slightly heated.