How to make
Bake the eggplants and peppers, cover and smother them for half an hour. Cool them and remove their stems, seeds, peel the peppers. Drain and pass the vegetables through a meat grinder. Peel the tomatoes and pass them through the meat grinder.
Clean the garlic and mash it with the salt in a mortar and pestle. Wash the parsley and mash it as well.
In a tray, put the eggplants, peppers, tomatoes, parsley and garlic. Stir everything well, transfer to a pot and heat the mixture to boiling point, take off the stove and while still hot, distribute into warmed sterilized jars.
Close with caps and put the jars in water, sterilize for 20 min. after boiling point and turn with the caps down.
Before consumption, season the Kyopolou with extra salt, oil and garlic to taste.
