Place the peppers, tomatoes and a halved eggplant on a greased parchment paper. Roast on 400F for about 20-25 mins. Looks like this.
Flip the peppers only and roast for another 20-30 mins. Looks like this.
Put the peppers in a plastic bag and close it. Leave the tomato and the eggplant and wait for about 40-45 mins min.
Cut an X mark on top of the tomato so it’s easier to peel from top down. Peel it, discard the skin, chop it roughly and put it in a container where the rest will go.
Get a spoon and take out the meat from the eggplant and put it in a container. Discard the top skin.
Peel the peppers, remove the stem and seeds as much as possible.
Chop 4-5 cloves garlic and this much parsley (chopped, optional)
Add salt, pepper to taste. Mesh everything. Don’t use blender in any circumstance.
It should look like this.
If you plan to consume to whole thing (unlikely), freeze now. Otherwise add 3-4 Tbsp hot olive oil and leave it in a fridge for 3-4 hrs, but you can eat it immediately.
Do not freeze the remainders if you have oil. Freeze without adding oil.
