Kyopolou

Ingredients

• 1.5 kg aubergines
• 4 pieces red bell peppers
• 5 pieces garlic cloves
• 2 pieces tomatoes
• 80 ml sunflower oil
• 3 tbsp red wine vinegar
• 4 tbsp flat-leaf parsley, chopped
• 1.5 tsp salt

Steps

1. 1
   Roast the aubergines and peppers whole until the skins are charred and the flesh has completely collapsed.
2. 2
   Steam them under a cover for 15 minutes, then peel both and seed the peppers.
3. 3
   Drain the aubergine flesh in a colander for 20 minutes to lose its bitter liquid.
4. 4
   Chop everything by hand on a board — kyopolou should have texture, unlike the smooth lyutenitsa.
5. 5
   Grate the tomatoes and cook them down in the oil for 10 minutes until thick.
6. 6
   Combine the chopped vegetables with the tomato, crushed garlic, vinegar and salt.
7. 7
   Fold through the parsley and rest at least 2 hours before serving. It is better the next day, with bread.