- 2-3 aubergines
- 4-5 peppers
- 2-3 tomatoes
- 3-4 cloves garlic
- sunflower oil
- Bake the aubergines and peppers on a hot plate, peel and cut into small pieces.
- Add the finely hopped diced or grated tomatoes, then the crushed garlic.
- Mix with a wooden spoon, add oil and vinegar, salt to taste, beat.
- Pour into a plate and top with finely chopped parsley.