Rinse eggplants, trim ends, peel thinly with a peeler, cut into cubes. (Tip: rub hands with lemon juice beforehand to prevent staining).
Steam eggplants over a pot of boiling salted water in a steamer until soft. Mash with a potato masher. Rinse peppers, halve and remove seeds and ribs. Place peppers into an ovenproof dish (skin side up) and roast peppers under a broiler until blistered and blackened, waching carefully. Peel peppers and cut into very small cubes. Blanch 2 tomatoes for a few seconds, peel, quarter, core and cut into very small cubes. Heat 2 tablespoons of oil in a pan, add peeled and squeezed garlic, tomatoes and spices and cook for about 5-10 minutes. Add diced peppers and mashed eggplants and cook for 25 minutes. Puree coarsely and season with salt and pepper.
Rinse tomatoes and cut into large cubes. Rinse parsley and shake dry, pluck off leaves. Rinse lemon thoroughly and slice half of a lemon thinly. Squeeze juice from another hald and add to puree.
Arrange puree on 4 plates, garnish with lemon slices, diced tomatoes and parsley in circles. Serve with flatbread.