How to make
Roast the red peppers and eggplants, peel them and grind them along with the tomatoes in a meat grinder. Put salt and transfer the entire mixture into a large deep oven dish on the stove to boil, while stirring continuously, and when it starts to thicken, add the oil.
The chutney will become sweeter if you add a little sugar (half cup). Stir until the spoon starts to leave a trail along the bottom. Finally, add the chopped parsley and garlic, if desired.
Distribute the chutney while still hot into jars and close them well. You can sterilize these for 10 minutes.
