Salad with eggplant and tomatoes (2)





eggplant 400 grams
tomatoes 400 grams
onion 200 grams
sweet pepper 100 grams
vegetable oil 80 grams
white wine vinegar 2 Art. spoons
parsley 1 beam
ground black pepper to taste
salt to taste


Cooking method:

Eggplant peel, cut into slices, season with salt and soak 30 minutes. Then rinse, dry and fry in butter with chopped onion rings. Vegetables cool.
Tomatoes cut into slices, pepper – rings.

For the sauce, mix the oil with the vinegar, salt, pepper and chopped herbs.

Vegetables stacked layers and fill the prepared sauce.

To serve Arrange greens.

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