1-First, prepare your vegetables by piercing the 2 large eggplants with a fork to let steam escape. Char them over medium-high heat on a gas stove for about 20 minutes, turning every 5 minutes until the skin is fully charred and the flesh softens. At the same time, char the 2 red bell peppers and 1 green bell pepper for around 15 minutes, turning occasionally for even blistering.

2-Next, place the charred vegetables in a bowl and cover with plastic wrap to steam for 15 minutes; this makes peeling easier. Once cooled, peel off the skins and finely chop the flesh, then combine it in a large bowl with the 1 yellow onion (finely diced), 1 large tomato (finely diced), 2 cloves garlic (minced), and 1/2 cup fresh flat-leaf parsley (chopped).

3-Now, add 2 tablespoons of the 1/4 cup extra virgin olive oil, 2 teaspoons sumac, juice of 1 lemon, and 1 teaspoon salt to the mixture. Mix everything well to blend the flavors thoroughly. Transfer the salad to a serving dish and drizzle with the remaining olive oil before serving at room temperature or chilled.

4-If you prefer an alternative method, roast the eggplants and peppers in a preheated oven at 400°F (200°C) for 20 to 30 minutes on a baking sheet brushed with olive oil, turning occasionally until they are cooked and wrinkled. Cool them, peel, and proceed as above. This approach works great for those new to charring, ensuring a soft texture without the direct flame.