Bake the eggplants and peppers and put them in a pot with a lid to stew. Then peel them. Crush into a paste with a large wooden pestle (nowadays you can simply use a food processor or blender) or a simple meat grinder.
Add the peeled and grated tomatoes, crushed garlic with salt and mix everything with a wooden spoon. Season the home-style kyopolou with oil, vinegar and salt.
Mix again and serve decorated with parsley.