Roast the eggplant and peppers until the skin has blackened and blistered. If you don’t happen to have a pepper roaster (which is likely), this can be done over a gas burner, or under the broiler on the hottest setting. The eggplant and peppers should be completely soft.
Place the peppers and eggplant in a covered container (a pot with a lid works well) and allow them to steam/cool for 20-30 minutes.
Peel the peppers and eggplant and remove the seeds of the peppers and set them aside.
Prepare the tomato by removing the skin and the seeds (optional) and roughly chop them.
Mince the garlic, chop the parsley, and cut the lemon in half.
If you have a food processor, add the eggplant, peppers, tomatoes, garlic, and salt to the food processor and pulse until you achieve a coarse texture.
Add the chopped parsley, juice the lemon into the processor, and pulse 2 or 3 more times to combine. (Don’t blend too much after you’ve added the parsley or the dip will become a greenish color.)
Serve with bread