2 long green peppers
1 large tomato
1 red onion
1 large beetroot
10-12 black olives(pitted)
4 tablespoons Extra Virgin Olive Oil
2 tablespoons pomegranate molasses
Roast beetroot in the oven at 180 C for about 45 minutes until soft. ( or you can boil until tender) Set aside to cool.
Roast the eggplants on an iron skillet. Cut in half and scoop the inside with a spoon. Add lemon juice to prevent oxidation.
Dice the cucumber,tomato and beetroot, slice the red onion and green peppers. In a large bowl combine everything. Add olive oil , pomegranate molasses and serve with chopped parsley on top.