Bulgarian Eggplant And Pepper Spread (Kiopoolu)

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2 medium sized green peppers , roasted, peeled and de-ribbed

1 medium sized firm ripe tomato , peeled, seeded and finely chopped*

1 tablespoon salt

1 1/2 lbs eggplants

fresh ground black pepper

3 tablespoons finely chopped fresh parsley

3 tablespoons red wine vinegar

1/4 cup olive oil

2 teaspoons finely chopped garlic

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