Eggplant with Peppers – Grandma’s Recipe! So delicious that you won’t be able to live without them!

2 kilos of eggplant with skin
12 red and/or yellow peppers
800 g concentrated tomato puree

150 g garlic
1 glass sunflower oil (about 200 ml)
2 cups sugar (about 400 g)

2 tablespoons coarse salt
2 tablespoons 9%
white vinegar Fresh parsley, chopped to taste
Optional for a change:
1 bay leaf
1 teaspoon sweet or smoked paprika Ground
chilli, if you want to give it a spicy
touch Coriander or mustard seeds, for an aromatic touch

Detailed step by step
1. Preparing the sauce
base I diluted the tomato paste with water until I got 3 liters of sauce. You can also use peeled and blended tomatoes if you prefer a more homemade version. Heat the mixture and add the sugar, salt, vinegar and oil. Mix well.
2. Preparing the vegetables
Cut the aubergines into half slices (0.5 cm), with the skin on.

Cut the peppers into julienne strips.
Chop the garlic very finely.
Wash and chop the parsley.
Tip: If the eggplants are overripe or bitter, you can leave them in a bowl of salt for 20 minutes and then rinse them to remove the bitter taste.
3. Cooking
Add the diced vegetables to the hot sauce. Cook over low heat for 30 to 40 minutes, stirring occasionally, until tender and full of tomato flavour.