Slice the eggplants 2cm thick. Soak in water to which you have added the 1 tablespoon salt. Leave for 15 minutes.
Roast the capsicums until the skin is charred, place in a plastic or paper bag, close tightly and leave to cool.
Lift the eggplant from the water and steam the slices for 10 minutes. Drain and press the slices between clean clothes to extract the liquid. Chop into 1cm cubes and set aside.
Roast the cumin seeds until they become fragrant then grind them to a coarse powder.
Remove the skin and seeds from the capsicums and chop into 1cm cubes. Combine with eggplant.
Heat the oil in a wide bottomed frypan and saute the garlic until it smells good. Tip in the eggplant and capsicums along with the ground cumin, salt and chilli flakes. Saute 5 minutes, stirring. Now add the tomato passata and cook until thick. Taste and adjust seasoning. Drizzle in lemon juice and mix in the parsley. Serve warm or cold.