Eggplant, tomato and pepper salad

Eggplant, tomato, pepper and onion salad is ideal for any meat, especially barbecue.

Ingredients

• Eggplant - 1 pc.
• Bulgarian pepper - 1 pc.
• White onion - 1 pc.
• Tomatoes - 2 pcs.
• Parsley - a couple of sprigs
• White wine vinegar - 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - 3-4 tbsp.

Directions

1. Cut the eggplant into a circle, salt a little to remove the bitterness.
2. Fry eggplants in a small amount of vegetable oil on both sides until tender.
3. Drain cooked eggplants on paper towels to drain excess oil.
4. Chop half an onion and half a pepper.
5. Fry in vegetable oil until soft.
6. Chop the other half of the pepper and onion and leave raw.
7. Put the fried eggplant, onion, pepper in a deep bowl. Add raw peppers and onions.
8. Slice the tomatoes.
9. Coarsely chop the greens.
10. Add tomatoes and greens to salad. Salt and pepper, season with white wine vinegar.
11. Toss the salad and let it marinate for a couple of minutes with the tomato juice and vinegar.
12. Serve salad with fried or baked meat - it is especially tasty with it.