Heat oven to 200C/fan 180C/gas 6. Heat
the grill to its highest setting. Cut the peppers
into quarters, then place them, skin-side up,
on a baking sheet. Grill until blackened.
Place in a plastic bag, seal, then leave for
5 mins. When cool enough to handle, scrape
skins off, discard, then set the peppers aside.
Place the aubergines on a baking tray,
drizzle with olive oil and cinnamon, then
season with salt and pepper. Roast until
golden and softened – about 25 mins.
Meanwhile, combine all the dressing
ingredients and mix well. To serve, place the
aubergines, green beans, onion and peppers
on a large serving plate. Scatter with the feta
and pomegranate seeds. Pour the dressing
over, then finish with the parsley.