Place tomatoes, pepper, red onion slices, and eggplant halves on a pan. Broil in the oven on high until the skin on the peppers and the eggplant starts to blacken and the flesh is sweet. Turn the vegetables over and continue cooking until the other side begins to blacken as well (the tomatoes should not blacken, but they should begin to shrivel a bit).
Remove vegetables from the oven and allow them to rest until they are cool enough to be handled.
In the meantime, coat the bottom of a medium pan with olive oil, and add the mushrooms. Season with salt, pepper, garlic powder, and Lawry's to taste. Continue cooking, stirring occasionally, until the mushrooms are soft.
In a separate, small pan, heat the ghee. Add the slivered almonds and stir over medium heat until they begin to toast. Remove from heat and set aside.
Once vegetables are cool, remove the peels from the eggplant and the tomatoes. Chop all of the vegetables and mix together, along with mushrooms, the toasted almonds, and the cilantro.
Allow the mixture to cool in the fridge for about a half an hour before serving. Serve as a side with meat or alongside toasted, crusty bread. Enjoy!