How to make
Peel the eggplants, dice them, salt them and leave to drain out their bitter juice. In the meantime, cut the rest of the ingredients into coarse pieces. You can salt the tomatoes lightly and leave them tilted at an angle to drain away part of their excess water.
Put all of the ingredients (excluding the garlic and parsley) in a large and deep oven dish, sprinkle with the salt, sugar, vinegar, wine and oil and stir well.
Cover with aluminum foil but not tightly and bake at maximum temperature until the water evaporates and the veggies are left in just oil. Remove the foil and add the garlic, cut into slices. Bake another 10 min. Sprinkle with parsley and mash the contents. Distribute into jars, close tightly and boil for 15-20 min.
