Put the garlic, red wine vinegar and olive oil in a large bowl.
Grill the eggplant and capsicums until tender and add to the bowl. Toss well and set aside to mellow.
When ready to serve, add the mint.
Combine the yoghurt, dill and sumac and season with salt.
Put the salad in a serving dish and drizzle the yoghurt. Scatter with the pine nuts.
1 clove garlic, mashed to a paste with salt
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 eggplant, cut in half lengthwise and then into 5mm slices
3 red capsicums, core removed and cut into wedges
½ cup mint leaves, thinly sliced
½ cup thick Greek-style yoghurt
2 tablespoons chopped dill
1 teaspoon sumac
2 tablespoons toasted pine nuts