Eggplant Salad

1. 1

   Slice eggplant and sprinkle it with salt.

2. 2

   Leave it 15 minutes, then wash it and dry it with paper towel.

3. 3

   Heat oil and fry eggplant and bell peppers until golden brown.

4. 4

   Drain it on paper towel.

5. 5

   Fry garlic in 2 tablespoons oil until lightly golden.

6. 6

   Add vinegar and tomato until boil.

7. 7

   Arrange eggplant and peppers in a saucepan.

8. 8

   Pour the tomato mixture over it.

9. 9

   Let it cook for 10 minutes, until the sauce thickens.

10. 10

    Let it cool, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.