Balkan Aubergine Dip

Ingredients

 * 2 aubergines (Eggplants)
 * 3 Capsicums (sweet peppers)
 * 2 large tomatoes
 * 4 garlic cloves
 * 2 tbsp freshly chopped parsley
 * red wine vinegar (about 2 tbsp or to taste)
 * sunflower oil
 * salt and black pepper
 * Freshly chopped parsley to garnish

Directions

 * 1) Preheat the oven to 220C, 425F, Gas mark 7. Prick the skins of the aubergines in several places then place them in a shallow roasting tray together with the tomatoes and peppers. Bake in the oven for about 20 minutes or until soft.
 * 2) When cooked, remove the skins and cut the flesh into small pieces.
 * 3) Place in a mixing bowl together with the crushed garlic and mix well adding enough oil to create a thick paste.
 * 4) Season with vinegar, salt and pepper to taste, mix well then transfer to a serving dish and garnish with freshly chopped parsley. Serve warm with toast. Can also be served at room temperature.