Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast
until soft, about 20 minutes. Peel
eggplant, peppers and tomatoes. Saute minced onions
and garlic. Put mixture in food processor
and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.