How to make
Wash the eggplants and bake them. Peel them while still warm and cut into tiny pieces. Mash them in a wooden mortar and pestle.
To them add the baked, peeled and mashed greenpeppers, the peeled and grated tomatoes, as well as the finely chopped parsley. Stir well, salt and heat the mixture to boiling point.
Distribute the mixture into jars, cap and sterilize for 90 min. When serving, season the Kyopolou with oil, vinegar and mashed garlic.
