1-First, begin by piercing the eggplants several times with a fork to avoid any bursting during cooking. Place them directly on a medium-high heat gas range and turn them every few minutes for about 20 minutes until the skin is charred and the flesh softens. Next, char the red and green bell peppers in a similar way, turning occasionally for 15 minutes until their skins darken and they soften up.

2-After charring, let the eggplants and peppers rest in a bowl covered with plastic wrap for 15 minutes to make peeling easier. Once cooled, remove the skins under cold running water or with gloves, making sure to handle them carefully. Finely chop the peeled vegetables and mix them in a large bowl with the diced onion, tomato, minced garlic, and chopped parsley.

3-Then, add 2 tablespoons of olive oil, sumac, lemon juice, and salt, stirring everything together for a harmonious blend. Transfer the mixture to a serving dish and drizzle with the remaining olive oil.

4-For the final touch, serve it at room temperature or chilled. If you don’t have a gas range, roast the vegetables at 400°F (200°C) for 20-30 minutes as an alternative, which still brings great results.