Ingredients:
eggplant: 4-5
capsicum: 4-5
onion: 2-3
tomatoe: 6-8
garlic: 1 head
pickled ground pepper: 1-2 small spoons
greenary (dill, parsley, basilic etc): according to taste
oil
salt, pepper
Directions:
Pierce the opposite sides of eggplants with a fork 2-3 times.
Place eggplants in a preheated oven and bake them for about 25-30 minutes in 240C turning them once.
Cut the onion.
Finely chop the garlic.
Make cross-like cuts on the top of tomatoes, cover them with a boiling water and a little bit later peel the skin.
Cut the capsicum.
Cut the tomatoes and remove an excess of juice.
Peel the eggplants, cut them in pieces, add salt and 30 minutes later remove juice.
Mix everything thorouly.
Add greens (dill, parsley, basilic etc) according to taste.
Salt, pepper according to taste.