The eggplants and cut off their stalks, cut lengthwise and spread on a baking sheet, bake in the oven until tender (but not falling apart, you need to have a good was pierced with a toothpick - I get about 30-40 minutes at 175). Still warm cut into strips and folded into the tray or saucepan.

While the eggplants are roasting, chop the peppers (always take multicolored) strips (the thinner, the better).

Finely chop the herbs, press the garlic.

To the eggplant add salt, paprika, red and black pepper, greens, garlic, bell pepper, stir well (do not add all vegetables and garlic at once, try, what kind of sharpness you want). Now add vinegar and sunflower oil (first show that oil a lot, but then the eggplant will absorb everything). Stir again, cover and leave in a cool place for 2-3 hours (not in fridge), again mix well, and then put into the fridge ready in a day. Take required quantity of pre-mix, everything else can be stored in the refrigerator for several weeks. Bon appetit!