Eggplant Tomato Salad

From: AllRecipes

This is delicious with or without bread and good served
   warm or cold. It can be used as a side dish or just as
   something different to acompany a meal. Enjoy! Prep Time:
   approx. 20 Minutes. Cook Time: approx. 1 Hour . Ready in:
   approx. 1 Hour 20 Minutes. Makes 4 to 6 servings.

1 green bell pepper
1 large red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic

1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper

Directions
1 Roast peppers on stove burners, or under oven broiler
   until skin turns evenly black. Immediately place in a
   plastic bag and let cool.
2 Prepare the tomatoes by cutting an X on the bottom of
   each and boil in water for 1 minute, plunge into a cold
   water bath and let cool.
3 Cut the eggplant into small strips and saute in oil
   until eggplant begins to brown. About 6 to 8 minutes. Once
   the eggplant is soft, add garlic.
4 Rinse the peppers under cold water and remove the burnt
   skin (just the ash). Open the peppers and remove seeds.
   Cut into small strips and add to eggplant. Peel cooled
   tomatoes, chop and add to eggplant mixture. Add tomato paste,
   salt, pepper and cayenne. Bring to boil, reduce heat and
   simmer for 30 minutes.