How to make
Wash the raw peppers well. Bake them in a pepper roaster. Then put them in a container and cover with a lid to soften. Next, peel them, remove their seeds and stems. Don't wash them.
Cut the cleaned peppers into pieces. Peel the skin of the eggplant. Cut into pieces and put in a bowl, salt lightly. Leave aside.
Make a small cross with a knife to core the tomatoes and parboil them in boiling water for a few min. Then peel their skins. Once cleaned, chop them finely and mash with a hand blender.
Fry eggplant that you left aside to release its bitter juice in a pan with oil just a bit because you'll be boiling it in the sauce later. Pour the tomatoes in a pot with a little oil and put it to boil. Then lower the heat, stirring often.
Add salt and pepper to taste. Chop the garlic finely and add it. To the tomato sauce add a pinch of sugar so it's not sour. Stir. To it add the baked and chopped peppers and fried eggplant.
Boil the sauce until thickened. Chop the parsley and add it toward the end of boiling. Pour into a plate. Eat with toasted bread.
