Preheat the oven to 220°C (430°F). Halve the eggplants and the bell peppers, cleaning the seeds off the bell peppers. Pierce the eggplants with a fork. Place the eggplants and the peppers on a baking tray in the oven for about 35 minutes.

While the eggplants and peppers are in the oven, prep the tomatoes. First, score the tomatoes (as shown below). Put the tomatoes in a pot or a large heatproof bowl and pour boiling water over them. Wait 10 minutes. Rinse the tomatoes in cold water. And then peel the skin and remove the stem.

Put the tomatoes in a food processor or a blender and mix.

Then, put the mixed tomatoes into a small pot or pan over medium heat, stirring from time to time, until the liquid halves, for about 25 minutes.
Before cooking the liquid out: After reducing the liquid in half (after 25 minutes).

Once the peppers and the aubergines are done roasting in the oven, take them out and let them cool for about 10 minutes. You can cover them with cling film/saran wrap to make them easier to peel.

Scoop out the eggplant flesh and put it in a strainer over a bowl, so that the bitter liquid from them drains. Leave them to drain for about 5-10 minutes.

Peel the peppers.

In a food processor or in a blender, add the peeled peppers, eggplants, parsley, and minced garlic and blend until you have a slightly chunky consistency. Alternatively, if you don’t have a food processor or blender, you can cut them into very small cubes.

Add the peppers and eggplant mix to the pot with the reduced tomatoes along with the sugar, oil, salt, black pepper, and chili flakes, and cook everything over low heat for 30 minutes.

Lutenitsa is traditionally served cold, although this step is entirely up to you, so once cooked spoon the lutenitsa onto a plate or into a bowl, and let it rest until you’re ready.