Wash the peppers and eggplants and bake them. Then peel them.
Mash the peppers and eggplants through a meat grinder.
Heat 4 1/5 cups (1 L) of oil and pour the mash into it, along with the tomato paste. Once it comes to a boil, while stirring nonstop, add the rest of the oil gradually.
Before you remove from the heat, add the salt and sugar and stir again.
Then leave it to cool a little and distribute into jars, sterilize them for 20 min.