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Char the eggplant, tomatoes and bell peppers over an open flame until the skin is blackened and blistered, turning them occasionally for even cooking. Use tongs or a fork to handle the eggplant.
Peel the eggplant skin, then chop the eggplant flesh, bell peppers, and tomatoes into small pieces separately. Keep the diced eggplant and bell peppers apart from the tomatoes.
In a large pan over medium heat, warm the olive oil, then add the crushed garlic. After 30 seconds, stir in the chopped tomatoes and cook for 5 minutes.
Add in the rest of the ingredients then increase the heat to high.
Add in some chopped coriander and parsley, a drizzle of lemon juice and turn off the heat.
Garnish with some more fresh coriander and parsley and extra virgin olive oil.