4 servings
4 eggplants, roasted
2 medium tomatoes, cubed
2 long green peppers, sliced
1 dessert spoon Green Life Garlic Powder
1 dessert spoon Green Life Onion Powder
2-3 sprigs of parsley, chopped
Olive oil
Salt

After peeling the roasted eggplant peel and chop them. In a pan heat up 3 tablespoons of olive oil then cook the peppers and tomatoes. Stir while cooking until the tomatoes are limp. Add Green Life Garlic Powder and Green Life Onion Powder and remove from the stove. Add sale to the eggplant