Eggplant salad

This salad is delicious with matzo and "salade cuite" and is synonymous to me with Passover. I admit, it's not the most fun salad to make, but it's well worth the effort and your guests with appreciate it!
Here's what you'll need:



1 large eggplant
2 red bell peppers, roasted and peeled
2 lemons (only the inner flesh without the skin)
garlic crushed
sliced pitted green olives (about 20 olives)
flat leaf parsley (1/2 cup chopped)
oil for frying
2 tsps vinegar
1/2 tsp cumin
1/4 tsp paprika (optional)
salt & pepper

First, turn your oven on broil, then place the peppers on a baking sheet and broil them till the skin turns almost black, then turn them over, do this till all sides are done, then remove them and put them either in a brown paper bag or a covered bowl (this will help to remove the skins later). Now, slice the eggplant about 1/4 of an inch thick, salt them and let the bitterness come out of them, then rinse and dry them. Fry them until golden brown and drain on paper towel. Once the eggplant has cooled cut them up into cubes, remove the skins from the peppers and dice them, then add everything else and toss. Go easy on the salt, because of the olives, and there is no need to add any oil because the eggplant is fried. Enjoy!