How to make
Remove the seeds from the peppers, wash and dry them. Wash the eggplant. Roast the peppers and eggplant in a pepper roaster or on the stove.
If that's not an option, use the oven. Put them in a pot with a lid to smother and become easier to peel.
Peel the skins from the peppers and eggplant. Grind them coarsely and add the tomato paste. Put the chutney to boil on low heat with the oil.
Add the salt and sugar. Once it reaches boiling point, start stirring frequently to prevent burning. Distribute the ready chutney into jars and sterilize for about 25-30 min.
