Baked eggplant

Wrap the eggplants and peppers in aluminum foil and bake them. Place them in the hot coals - the aluminum foil will prevent the ashes from getting in. They are ready when they are tender when you press them with a fork. Take care to avoid overcooking them. 

Remove the vegetables from the aluminum foil and peel them aw they are, whole. Place the eggplants in a large platter in a fan pattern. Cut the red pepper into strips and mash the hot pepper. 

Cut the eggplants across as they are laid out on the platter, in small pieces - the most tender ones will get mashed. Spread over them  the peppers, the feta cheese, crumbled, the garlic and finally the parsley, finely cut. Add olive oil and toss lightly.