Wash and dry the eggplant and chili peppers. The number of chili peppers you add depends on how spicy they are - if they're really spicy, you can use less.
Bake the eggplant, chili peppers and the whole, unpeeled garlic cloves on the grill. Personally, I roasted them on a ceramic stove top - they cook much faster. The garlic is always ready first, followed by the peppers and then the eggplant, which cooks slowest.
Put the roasted peppers in a plastic bag, to make it easier to peel them once cooled. Mix together the now-peeled garlic cloves, chili peppers and eggplant in a bowl, add the walnuts, oil, vinegar, parsley leaves and salt to taste.
Mash everything together; the mixture doesn't need to be perfectly smooth though. Transfer it into a pastry bag with tip and spray out the appetizer.
Decorate with a red and green roasted pepper, plus some parsley leaves.
It's perfect as an appetizer, dip and can also be served spread on toast.