Twice-Cooked Eggplant and Olives - California Ripe Olives

Ingredients

• 2 to 3 medium-sized eggplants (about 2 1/2 pounds)
• 10 to 12 tablespoons extra virgin olive oil, divided
• 1 large red bell pepper (6 to 8 ounces), chopped
• 1 medium yellow onion, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3.8 ounce can of sliced California ripe black olives
• 3 to 4 tablespoons fresh squeezed lemon juice or sherry vinegar
• Salt and pepper to taste
• 1 tablespoon chopped parsley