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Bake the eggplants and peppers. It would be better to be on the grill, but not having the possibility, I baked them in the oven. After baking, peel them and let them drain (extra water will come out).
After about an hour, finely chop the eggplant and pepper.
Put the chopped onion and garlic in a frying pan in oil.
After a few minutes, add the eggplant with the pepper. Leave it for a few more 10/15 minutes.
Add the tomato juice. Add salt and pepper. Leave on the fire until the oil comes to the surface.
When it's ready I put the parsley.
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Yes, almost same.
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