How to prepare:
Bake the chillies, tomatoes and the eggplants.Place them in pot and cover until they become soft. Peal all baked ingridients. , chop and place them in the wooden bowl (pestle). Using wooden rod hit them placing small banches at a time until soft. Add chopped garlic and continue hitting. When ready set on the side. Chop some fresh parsley and add to the mixure. Warm the oil in separate small pot and pour over the mixture ( oil has to sizzle when pouring over).
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