2 eggplants (about 3 pounds total) 2 large cloves garlic, finely minced 1/4 cup extra-virgin olive oil 2 tablespoons strained lemon juice 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried Salt Freshly ground pepper 1/2 cup black olives, pitted, quartered or cut in large dice 1/2 cup green olives, pitted, quartered or cut in large dice 1 tablespoon capers, drained, chopped if large, left whole if small 3 tablespoons chopped Italian parsley

Step 1 Heat the grill or broiler.

Step 2 Roast the eggplants, turning them often, until their skin blisters and begins to blacken, then peel and drain them.

Step 3Chop the eggplant with a knife, leaving it a bit chunky. Transfer to a bowl. Add the garlic and mix well. Stir in the olive oil, lemon juice, thyme, salt and pepper to taste, the black and green olives, capers and parsley. Taste and adjust seasoning. Serve in a shallow bowl or on a plate.

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