How to make
Bake the peppers and eggplants and peel them. Grind them coarsely in a meat grinder and mix them with tomato paste. You can use it ready-made, or mash tomatoes and boil them until thickened.
Put the mixture to boil on medium hot stove. Once boiling, stir constantly, then add the oil after a bit. Add salt, sugar and blended garlic toward the end.
Taste it and add some more of the ingredients if necessary. Once removed from the heat, mix with the chopped parsley. Distribute the coarse chutney with eggplants into jars.
Close and sterilize for 20-30 minutes.
