Source: Mark Bittman, NY Times Magazine, July 19, 2012

Ingredients

Bell peppers
Eggplants
Garlic
Olive oil
Lemons
Parsley

Directions

In a bowl, smash together chopped roasted peppers, a roasted eggplant and as much roasted garlic as you like. Add olive oil and lemon juice; stir to combine. Garnish with chopped parsley.