Take peppers and roast them either under oven grill or over hob’s gas burners until their skin becomes black evenly, then right away put them in a plastic bag and allow them to cool.
Then cut a cross into the base of each tomato before boiling them in water for about 1 minute time period. After that plunge these tomatoes into cold water and allow to cool down.
Now grab aubergine and cut it into small strips. Then cook aubergine in oil until it starts turning brown, this procedure will take about 6 to 8 minutes. When the aubergine becomes soft add garlic to it.
Afterwards take the evenly black peppers once again and rinse them under cold water in order to take away the burnt skin. Then open them and remove their seeds after which cut peppers into small strips and combine with aubergine.
Subsequent to this take cooled tomatoes and peel them, then chop and combine with aubergine. At this stage add salt, pepper, cayenne along with tomato puree in this aubergine mixture, then bring them to boil after which reduce heat and allow all the ingredients to boil for about 30 minutes before this dish gets ready.