Preparation :

• Peel eggplants partially and cut them. Place in a large bowl with cold water and 2 tsp salt to prevent browning.
• Wash peppers and cut into halves.
• Boil water in a large pot until half-full, add peppers, cover, and boil for 15 minutes.
• Transfer boiled peppers to cold water, then drain and lightly press into a jar.
• After removing peppers, boil eggplants in hot water with lid on for 20 minutes.
• Drain and cool eggplants in cold water.
• Peel garlic, blend with lemon juice, salt, olive oil, and water until white and smooth.
• Pour sauce over peppers in the jar and mix.
• Add cooled eggplants to the jar, gently pressing to remove excess water and mix.
• Refrigerate the jar for 1 day before serving.