2 big eggplants, chopped
4 peppers (red or green or mix), chopped
3 medium tomatoes, chopped
3 cloves garlic, minced
1 bunch fresh parsley, finely chopped
1 cup vinegar
1/2 cup oil
1 tbsp salt
Roast the eggplants and the peppers in the oven for about 10 minutes on 375F, peel their skin and cut into small pieces. Add the (possibly pealed) tomatoes and the crushed garlic. Add the oil and vinegar, salt to taste, mix well. Sprinkle with parsley before serving.
Kyopoolu (eggplant dip) is available in our online store!