Bake (or grill) the eggplant until skin is burnt, about 30 minutes.

Remove the chard skin and chop the eggplant to very small pieces.

 

Grill (or broil) the peppers for about 10 minutes on each side until the skins are pretty burned.

 

Peel the skin from the peppers and cut into medium pieces. 

Peel the skin from the tomatoes and cut into medium pieces. 

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Place in a pot, add the crushed garlic.

Simmer while mixing occassioonally and adding the olive oil.

Add salt to taste.

Simmer till most of the liquid is cooked down.

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refrigerate,

serve cold, sprinkled some parsley on top

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Note:

I like to spread on bread with feta cheese