Wash the vegetables and clean them. Bake the peppers on the grill, then smother and peel them. Chop the tomatoes and blend them. Chop the onions and banana peppers finely.
Put half the oil in a pot, put it on the stove and add the tomatoes. Pour in 1 tbsp sugar and salt to taste. Braise until thickened and until the liquid evaporates.
In another pot, pour the remaining oil, add the onions and banana peppers. Braise until golden and softened, then chop the baked red peppers and add them. Pour in the vinegar, 1 tbsp sugar and salt to taste. Stir, fry a few min. and remove from the stove.
Pour the tomatoes in with the peppers and stir everything. Chop the parsley finely and add it, stir again.
Prepare clean and dry jars. Distribute the appetizer into them and close tightly with caps. Sterilize the jars for 10 min. after boiling point. Store in a cool, dark area.
Optionally, you can add a baked chili pepper to each jar to make it even more appetizing.