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
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.