-
1
Heat the oven to 500F.
-
2
Puncture the eggplants in a few spots with a toothpick.
-
3
Rub the eggplants with a bit of olive oil and place on a sheet pan.
-
4
Place the peppers and the onions, cut side down, on another sheet pan.
-
5
Roast all the vegetables for 10 minutes.
-
6
Turn the vegetables over and roast another 10 minutes, or until the eggplants are tender, but not completely collapsed.
-
7
Remove the vegetables from the oven, cover the pans with foil, and allow the vegetables to steam until cool enough to handle.
-
8
Lower the oven temperature to 375F.
-
9
Using a paring knife and your fingers, peel and seed the peppers, but do not rinse them.
-
10
Cut 6 of the red pepper halves lengthwise in half again (giving you 12 large quarters) and place in a mixing bowl.
-
11
Remove 24 of the largest leaves of onion, discarding the dry, outermost onion leaves, and add to the bowl of large red pepper pieces.
-
12
Coarsely chop the remaining onion and place in an ovenproof baking dish.
-
13
Cut the 2 remaining red pepper halves and the green pepper halves into 1/4x 1/2-inch pieces and place them in the baking dish with the onions.
-
14
Split the eggplants lengthwise and, using the side of a knife, scrape the flesh free from the skins.
-
15
Discard the skins.
-
16
Coarsely chop the flesh and add it to the baking dish.
-
17
Whisk the salt, black pepper, lemon juice, and garlic in a small bowl.
-
18
Slowly whisk in the 7 tablespoons olive oil to make a dressing.
-
19
Add all but 2 tablespoons of the dressing plus 1 tablespoon of the parsley to the baking dish, tossing well to combine with the chopped vegetables.
-
20
Place the bakeing dish in the oven for 15 minutes.
-
21
Remove, and let the vegetable mixture come to room temperature.
-
22
When ready to serve, mound the vegetable mixture at the center of a serving plate.
-
23
Toss the large red pepper and onion pieces in the mixing bowl with the remaining 2 tablespoons of dressing, and alternately arrange them in a spoked pattern around the mound.
-
24
Scatter the remaining 2 tablespoons of chopped parsley over all.
