| Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475?F oven, until the skin is blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a homogeneous mass ? completely smooth or slightly chunky, as desired. You can do this with a fork or in a food processor.
Heat 3 tablespoons of oil in a large skillet and saut? the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
6 to 8 servings, as an appetizer or side dish.