Eggplant spread (Kyopolu)

You need:

2-3 Average Eggplants

5-6 Peppers

3-4 Tomatoes

½ bunch fresh parsley

¼ cup sunflower oil

4-5 garlic cloves

a dozen olives

1-2 Tbsp vinegar

salt to taste

Instructions:

Remove the stems and the seeds of the peppers and roast them on all sides. Place them in a covered for  a few minutes. Roast the eggplants too, stems on. While still hot, place them in cold water for about a half an hour to remove the bitter black liquid. Peel the peppers, the tomatoes and the eggplants. Remove the stems from the eggplants. Finely chop all vegetables. Crush them in a food processor. Place them in a bowl and add the salt and the garlic, crushed, or pressed. Add the finely chopped parsley. Mix well with a spoon adding the sunflower oil. Add the vinegar and salt to taste. Garnish each individual serving with parsley, or olives. Use as spread on your favorite freshly baked bread.