Ajapsandal on the grill

To cook ajapsandal on the grill, you will need the following products:
eggplants (choose high-quality fruits, preferably of the same size, so that they are evenly baked), red bell pepper (you need fruits in thick fleshy pulp), tomatoes, garlic, salt to taste, as well as your favorite greens - fragrant parsley, basil or cilantro, spices to taste.
Vegetables should be washed and put on a grill or strung on skewers, as it will be more convenient. The coals should give a lot of heat so that the vegetables are baked quickly and evenly, but there should be no flames. Carefully monitor the process and extinguish, sprinkling with water, the flame that has appeared.
Turn the vegetables over for even baking. The film on Bulgarian peppers can bake to black, this is normal. Tomatoes are baked the fastest. The finished vegetables should become completely soft.
Remove the baked tomatoes, bakalazhans and peppers from the heat. Bulgarian pepper can be put in a bag and allowed to lie in it for 10-15 minutes, this technique will allow you to quickly and easily remove the skin in the future. Cool the eggplants and tomatoes.
Now the stage is for the most patient and diligent! It is necessary to remove the skin and stalks from the baked vegetables. This is a simple process, but painstaking, requiring accuracy.
Chop the pulp of peeled vegetables immediately, cutting it into cubes of 1x1 cm or slightly larger.
After evaluating the total volume of baked vegetables, add salt, chopped herbs, chopped garlic to taste, spices to your taste. You can put a little vegetable oil.