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    • 2 eggplants • 8 peppers • 4-5 cloves of garlic • Parsley • Olive oil (1 eggplant = 4 peppers)

    1. Cook the peppers and eggplants (with the skin) at 220 ° C for 30-40 minutes

    2. Let the vegetables cool for 30 minutes

    3. Remove the skin from the vegetables then cut the peppers into small pieces

    4. Crush the eggplants or cut them into very small pieces

    5. Put everything in a bowl

    6. Cut the parsley and garlic and add it to the vegetables

    7. Salt and add a little olive oil