2-3 green peppers (this salad can be made with eggplant instead of green peppers)
1-2 cloves garlic, minced
3-4 small tomatoes, chopped
1 medium onion, minced
2 tsp red pepper
2-3 Tbs tomato paste
1 tsp fresh parsley, minced
1/2 tsp pepper
1/2 tsp powdered ginger
1/2 tsp tumeric
1/2 tsp cumin
olive oil

1. Put the green peppers on an open flame or under the broiler until the skin is burned black; put the peppers in a plastic bag rubbing briskly between the hands to remove the burned skin (if you are using eggplant instead of peppers, char them in the same manner, but simply scrape off the burned skin with a fork).
2. Saute the onions and garlic in the olive oil over medium to high heat; when the onions have become soft add the peppers, tomatoes, red pepper and other spices; when the tomatoes are soft add the tomato paste; lower heat, cover and simmer for 15-20 minutes.
3. Allow to cool before serving, sprinkle with minced parsley.