|3||large sweet red peppers (about 1-1/2 lb)|
|1||large eggplant (about 1 lb)|
|2||large cloves garlic, minced|
|2 tbsp||finely chopped fresh parsley|
|1/4 cup||olive oil|
|1 tbsp||red wine vinegar|
|1 1/2 tsp||lemon juice|
|Freshly ground pepper|
|3/4 cup||unsalted butter|
|1/2 cup||crumbled feta cheese (about 2 oz)|
|4 oz (125 g)||cream cheese|
Relish: Wash and dry peppers and eggplant. Broil peppers about 3 inches (8 cm) from heat for 5 to 8 minutes on each side or until skin is blistered and charred. Place peppers in plastic bag, close bag and let steam for 10 minutes. With sharp knife, peel, core and chop peppers into 1/4-inch (5 mm) chunks. Transfer to medium bowl.
Broil eggplant about 4 inches (10 cm) from heat, turning every 5 minutes, for about 20 minutes or until skin is charred and flesh is tender when pierced with skewer. When cool enough to handle, peel eggplant. (If seeds are coarse and dark, scrape out and discard.) Drain for 10 minutes in sieve. Chop finely; add to peppers.
Peel, seed and chop tomato finely. Stir tomato, garlic, parsley, oil, vinegar, lemon juice, salt, and pepper to taste into pepper-eggplant mixture. Refrigerate for a few hours to let flavors blend. Taste and adjust seasoning, if necessary.
Feta Butter: Blend together all ingredients just until smooth. Transfer to airtight container and keep chilled. For easy spreading, bring to room temperature before serving.