1-First: pierce the eggplants several times with a fork to avoid them bursting during cooking. Char them directly over a medium-high gas stove flame, turning every 5 minutes for about 20 minutes until they’re soft and fully charred. At the same time, char the red and green bell peppers for 15 minutes, turning occasionally until their skins blister.

2-Once the vegetables are charred, place them in a bowl, cover, and let them cool for 15 minutes to soften the skins. PeelFocus off the skins from the eggplants and peppers, then finely chop the flesh. In a large bowl, combine the chopped eggplant, peppers, onion, tomato, garlic, and parsley for a fresh mix.

3-Next, add 2 tablespoons of olive oil, the sumac, lemon juice, and salt, then mix everything well. Transfer the salad to a serving dish and drizzle with the remaining olive oil. Serve it at room temperature or chilled, depending on your preference, and for a spicy variation, stir in a pinch of cayenne pepper.