1-First, pierce the eggplants multiple times with a fork to let steam escape. Char the eggplants and the red and green bell peppers directly over a medium-high gas stove burner, turning every 5 minutes, for about 20 minutes for the eggplants and 15 minutes for the peppers until the skins are charred and the flesh is soft. Once done, place them in a bowl, cover with plastic wrap, and let them cool and sweat for 15 minutes.

2-Next, peel off the charred skins using gloves or under cold water, then finely chop the flesh. In a large bowl, combine the chopped eggplant, bell peppers, onion, tomato, garlic, and parsley. Mix in 2 tablespoons of olive oil, the sumac, lemon juice, and salt, stirring well to blend the flavors.

3-Transfer the mixture to a serving dish and drizzle with the remaining olive oil. Serve it at room temperature or chilled for the best taste. For an oven option, preheat to 400°F (204°C), pierce and brush the eggplants and peppers with olive oil, then roast on a baking sheet for 20 to 30 minutes, turning occasionally until wrinkled and cooked through. Cool, peel, chop, and proceed as above.