How to make
Peel the baked peppers, clean them from the seeds and cut them into strips. Roast the eggplants lightly, peel and cut into cubes.
Grate the carrots, crush the garlic and chop the parsley. Add salt, pour in vinegar to taste and mix.
With gentle stirring, add the boiling oil in two or three lots. Pour into jars and sterilize for 10 minutes.
