• 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