Roast the peppers, peel them and clean them from the stems and seeds. Also bake and peel the eggplants. Grind the peppers and eggplants in a meat grinder. Put the chopped tomatoes to boil until somewhat thickened and some of the juice evaporates.
Add the eggplants, peppers and add 3 1/5 cups (750 ml) oil, salt to taste. Fry the mixture until it begins to sizzle and separate.
Pour the finished mixture into jars and top up with one finger of hot oil. Close them well and store them in a cool, dark place.