How to make
The tomatoes, peppers, carrots and eggplants are chopped the evening before cooking the tomato chutney and the sliced eggplants should be placed in salted water for 15 minutes before you start cooking.
Put the chopped vegetables in a deep saucepan and add the oil, garlic, sugar, salt and vinegar. Bring the mixture to a boil and leave it until the liquid has evaporated.
Then, using a blender, blend the mixture until it's smooth and finally pour it in jars and close it. You can sterilize them if you like.