Vegetable Relish

Start by removing the stem from the eggplant, cut it in half then into strips.

Next, cut the ripe tomatoes in half and set them aside. 

Then, remove the stems from the green chili peppers. 

Fill a large skillet over medium heat filled with enough vegetable oil to coat the bottom. 

Add all the eggplant, the tomatoes, the peppers, the garlic cloves and fry everything very well until golden brown.

Remove from the skillet and let everything cool until it reaches room temperature.

Once that happens, peel the skin off the tomatoes and eggplant and, using your hands, mash everything thoroughly. 

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the red onion chopped into small cubes and sauté until the onion turns lightly golden brown. 

Then, add the vegetable mixture we prepared. 

Season with the salt, the black pepper, the sweet paprika, chopped parsley to taste and sauté for another 2 minutes.

Feel free to add other spices and adjust the sauce to your liking.

Serve with your favorite toast.