Step 1

The day before, grill the vegetables. Preheat oven in grill mode at 400 F (200 C).

Step 2

Arrange the whole red bell peppers on a baking sheet and roast for about 25 minutes.

Step 3

Check the cooking occasionally and flip the peppers over halfway through cooking. They must slightly darken on all sides. As soon as large blisters form and just before they burn completely, take them out of the oven and put them in a bowl.

Step 4

Cover them with plastic wrap and let them cool completely.

Step 5

Arrange the tomatoes on a baking sheet and roast for about 20 minutes at 350 F (170 C), turning them over occasionally.

Step 6

Put them in a bowl.

Step 7

Cover them with plastic wrap and let them cool completely.

Step 8

Arrange the whole eggplants on a baking sheet and roast them at 450 F for about 25 minutes.

Step 9

Check the cooking from time to time and turn them over halfway through cooking. They must darken on all sides and soften. Take them out of the oven and put them in a bowl.

Step 10

Cover them with plastic wrap and let them cool completely.

Step 11

Remove the stems and seeds from the bell peppers.

Step 12

Remove the skin from the eggplant.

Step 13

Slice all the vegetables together and let them drain overnight in the refrigerator so that they lose as much water as possible.

Step 14

The next day, remove the skin from the tomatoes, seed them, and cut into small cubes.

Step 15

In a large Dutch oven, heat the oil and brown the tomatoes for 2 minutes. Add sugar, vinegar and salt. Mix well and simmer on low heat for 1 hour.

Step 16

Add bell peppers, aubergines, chilli, garlic and chopped parsley. Season with salt and mix well.

Step 17

Cook over low heat for 2 hours, stirring regularly.

Step 18

The preparation is ready when it is no longer liquid.

Step 19

Increase the heat at the end of cooking if necessary to completely reduce the liquid by mixing very regularly.

Step 20

Fill glass jars with the preparation and wait for it to cool completely before sealing and refrigerating.