How to make
Bake the cleaned eggplants and peppers. Peel them and mash them with the cleaned tomatoes. Boil the resulting mash on high heat until it thickens and the excess liquid evaporates.
Once thickened, add the oil in batches to braise the chutney. Finally, you can optionally add chopped chilies with finely chopped parsley and salt.
Distribute the hot chutney of eggplant and peppers into small jars and close them immediately. Sterilize for 15 minutes.
