Plum and eggplant salad

Great tasting salad. Sweet and sour plum, eggplant and pepper created a perfect harmony.

Ingredients

• Eggplant - 1 pc.
• Sweet red pepper - 1 pc.
• Onion - 1-2 heads
• Plums - 150 g
• Vegetable oil - 3 tbsp. spoons
• Sugar - 1 teaspoon
• Salt
• Parsley and dill greens
• Garlic - 2 cloves (optional)

Directions

1. Wash vegetables, plums and herbs. Remove seeds from peppers.
2. Cut the onion into half rings, the eggplant into thin quarters of circles, the pepper into strips. Remove the pits from the plums and cut them into slices.
3. For 1 st. sauté the onion in a tablespoon of oil until soft. Don't blush. Sprinkle with sugar and stir. Put the onion in a bowl.
4. For 1 st. fry eggplants in a spoonful of oil for 2-3 minutes. Salt and put the eggplant to the onion.
5. Another 1 st. fry the peppers with a spoonful of oil for 2-3 minutes. It should soften and change color. Salt and add pepper to the prepared vegetables.
6. Fry the plums without oil for 2-3 minutes. Add to bowl with vegetables. Add finely chopped greens. I also added 2 cloves of crushed garlic. Mix everything and cool the plum-eggplant salad in the refrigerator for 2-3 hours.
7. Ready plum and eggplant salad. Bon appetit!