Kyopolou

Description
Aubergine / eggplant dip

Ingredients

 * 2 – 3 aubergines / eggplants
 * 4 – 5 peppers (red and green mixed)
 * 2 – 3 medium tomatoes
 * 4 cloves garlic
 * fresh bunch parsley
 * red wine vinegar
 * sunflower oil
 * salt

Directions

 * 1) Bake/roast the aubergines, tomatoes and peppers on a hot plate or in the oven (220C), peel their skin and cut into small pieces.
 * 2) Add the crushed garlic.
 * 3) Mix well, add oil and vinegar, salt to taste, stir again.
 * 4) Arrange into a serving dish, top with finely chopped parsley.
 * 5) Serve with toasted bread or bread sticks.