How to make
Roast the eggplants and peppers, peel and cut them into pieces. Grind the tomatoes and put all the vegetables to fry in the oil, but first sauté the eggplants and peppers for a few minutes, then add the ground tomatoes.
Stew the mixture until the water evaporates. Distribute it into jars, which must be pre-warmed.
Sterilize the jars for 10-15 minutes. Upon serving, garnish with pressed garlic and parsley.
