8 Long peppers, such as Anaheim Chili, Poblano, Slim Jim, or Peter
Pepper. (Select straight peppers.)
1 medium to large eggplant.
1/4 cup oil plus drizzling oil
1-2 cloves of garlic (to taste)
Black pepper (cracked) (to taste)
Salt (to taste)
1/4 cup Parsley, finely chopped
Sliced tomatoes.

Roast long peppers, peel them, lie them down lengthwise and remove the seeds.

Separately roast eggplants; roast well. Make sure to poke holes in the eggplant so they won't explode in the oven or on the grill. Place the roasted, peeled and seeded eggplant in the blender until pureed. Add garlic, pepper, salt and 1/4 cup of olive oil to the lender and blend. With this mass fill the inner part of the peppers. Place peppers on individual salad plates. Drizzle with a little bit of oil and sprinkle finely cut parsley on top. Embellish the plate by dding a thin circle of sliced fresh tomatoes. This salad can also be presented on a serving platter with thin sliced tomatoes. Serve.