Preheat oven at 200 Celsius.

Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.

Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.

Empty on flat plate and smash with a fork for a few minutes, until blended.

Dice the pepper and add to the eggplant and mix well.

Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.

Add the vinegar and mix well. Taste and add salt as needed.

Cover and let it sit in the refrigerator for at least one hour before serving.