• 2 eggplants • 8 peppers • 4-5 cloves of garlic • Parsley • Olive oil (1 eggplant = 4 peppers)
-
Cook the peppers and eggplants (with the skin) at 220 ° C for 30-40 minutes
-
Let the vegetables cool for 30 minutes
-
Remove the skin from the vegetables then cut the peppers into small pieces
-
Crush the eggplants or cut them into very small pieces
-
Put everything in a bowl
-
Cut the parsley and garlic and add it to the vegetables
-
Salt and add a little olive oil
