Place whole peppers on a tray and roast for about 20 minutes in high broil oven.

Use tongs to rotate the peppers every few minutes as they get charred and blackened.

Transfer the hot roasted peppers into a sealed Ziploc bag and allow them to rest and steam for about 15 minutes.

Remove peppers from bag, peel the skin off and remove seeds, stem and connect pieces.

Cut eggplant into small cubes (about an inch).

Warm olive oil in large wide pan on medium-high heat.

Add eggplant cubes in one layer and cook until they are golden brown.

Make sure to turn them over in the pan for even cooking.

Finely chop garlic, add to the pan and cook for couple more minutes.

Add harissa and cook for another minute.

Chop roasted peppers and add to the pan. Add sweet paprika, black pepper and salt.

Zest a lemon, add to the salad and continue cooking for a few seconds. Add freshly squeezed lemon juice and mix it in.