Large dice a few large eggplants, one bell pepper, one small zucchini and half a red onion. Roast until browned and soft. Then pulse in a good processor w salt, parsley, tomato paste and red wine vinegar (bonus: a spoonful of white miso if you want an umami boost). Best made a day ahead for the flavors to marry. Serve drizzled with olive oil, fresh parsley and roasted pine nuts. I like it best with crunchy cucumbers or paired with a scoop of hummus.