Step 1Heat the grill or broiler.
Step 2Roast 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.