Preheat the broiler. Place the eggplants on a baking sheet; broil, turning occasionally, until flesh is soft and skin is charred, about 45 minutes. Cool; cut in half lengthwise. Scoop the flesh into a colander set over a large bowl; discard skins. Drain for at least 1 hour or overnight in the refrigerator.
Coarsely chop the eggplant; transfer to a medium bowl. Toss with the peppers, onion, tomatoes, parsley, vinegar, oil and cumin. Season with sea salt and pepper.