Clean the eggplants and pat dry with a kitchen towel.

To keep your stovetop clean, place your eggplants on a large metal cookie tin lined with foil. Using the tip of a sharp knife, pierce each eggplant twice. Place the eggplants on the prepared cookie tin and roast, making sure to turn them every now and then, until the eggplants are charred and considerably soft, just about 15- 20 minutes.

Remove the eggplants from the stovetop and immediately seal them with a lid for 10 minutes, so their steam is trapped. This will loosen the skin, making it easier to peel them.

Peel the skin and let the eggplants rest in a strainer for a 5 minutes to get rid of the excess fluids. Scoop out the big visible seeds to avoid any bitter flavor, since the bitter flavor comes from the seeds.

Roughly chop the eggplants with a serrated knife.

Finely dice the green, red bell pepper, tomato (drain the tomatoes to get rid of the excess fluids) and parsley.

In a bowl gently mix together the chopped eggplant, diced red bell pepper, green bell pepper, tomato, parsley, garlic, and lemon juice. Season with salt to your taste preference.