|Category:||Soups & Mezza|
|Tomato, small dices (seedless)|
|Green pepper, small dices|
|Parsley Flat leaf, chopped|
|Extra virgin olive oil|
- Prick eggplants with fork.
- Char grill or bake them turning around.
- Once their skin is charred, remove them and set aside
- After cooling it, remove the skin and some seeds out.
- Chop the pulp coarsely.
- Add all remaining ingredients.
- Finish with olive oil.