How to make
Bake the eggplants, peppers and green tomatoes separately. Peel and blend or finely crush them. Mix them with the crushed garlic, crushed walnuts, apple cider vinegar, oil and salt to taste.
Serve the Kyopolou with green tomatoes with finely chopped parsley. Optionally, you can pour it in jars, close and sterilize them for 30-40 minutes.
