Armenian Eggplant Salad

Ingredients:

• 4 green chili peppers Anaheim
• 2 red bell peppers
• 2 medium eggplants
• 3 -4 ripe tomatoes
• 1 purple onion chopped finely
• 2 garlic cloves pressed
• 1 bunch parsley chopped finely
• 1/2 teaspoon paprika
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper to taste

Steps:

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