How to make
Roast the peppers and eggplants, stew them briefly in a plastic bag and peel them. Cut them into pieces and place them in a deep bowl.
Press the garlic and finely chop the parsley. Mix them and add the remaining products. Mix well and pour that over the roasted vegetables.
Fill the jars with the pickled vegetables, press the mixture to remove the air bubbles and pour a little oil.
Close tightly and boil the Greek Pickled Eggplant for about 15 minutes.
