How to make
You can prepare this appetizer on a gas stove in the kitchen. Peel the eggplant, dice it and pour cold water + 1 tsp salt over it. Leave to drain for 30 min.
Clean the red peppers of their seeds, bake in a pepper roaster or on an aluminum sheet. Peel them once they cool. Dice them into a bowl.
Peel the tomatoes of their skins, cut them into quarters and blend in a blender, or grate them.
Heat oil in a wide tray on the gas stove and add in the peeled and chopped (not too coarsely) onion heads to braise. Once they turn glassy, take them out into a plate.
In the same oil, throw in the slightly spicy multi-colored mix of chili peppers (green, red, orange). Stir from time to time. Once almost ready add the sliced garlic cloves as well. Take them out into a different plate.
Pour in a little more oil and braise the eggplants, drained of their water. Stir and once softened, remove to a separate container.
Pour the blended tomatoes in the tray and leave them to boil. Stir periodically until the mixture thickens a bit and is reduced by 1/2.
To the tomatoes add in the braised onions, peppers with garlic, eggplants and chopped, baked red peppers.
Sprinkle salt and sugar. Crumble in dry savory. Add ground black pepper and the chopped parsley.
Leave to simmer briefly on the stove with the other products for about 10 min.
Pour the ready appetizer into dry jam jars and close with a capping machine with metal caps.
Arrange the jars in a suitable wide container, pour water to cover them and sterilize on moderate heat for 10 min. after the water reaches boiling point.
