My eggplant well under running water, dry towel and no cleaning from the rind cut into small strips. Fill 1 tbsp of salt, mix well by hand. Cover with a lid or foil and leave for at least 8 hours at room temperature, preferably overnight. Due to force majeure my proclivis 1.5 days. Nothing wrong with them, just 8 hours later I put them in the fridge.

8 hours squeeze eggplant and fry over high heat, stirring constantly for a few minutes. It is important that they are not turned to mush. Sent in a salad bowl.

While the eggplant cool on the sidelines, do some other ingredients. To do this, 2 bell peppers cut into thin strips. I took red and green, one more yellow you add, will be bright and the taste is not spoiled. Send it to the eggplant.

Carrots. If someone has tarocca for carrots in Korean RUB on it, if I don't have any, just cut into thin strips and put into a salad bowl.

Cut onion into thin half-rings and salad.

Then sprinkle with spices for carrots in Korean, press out the garlic (I had 4 large cloves, but can be less to suit your tastes), pour vinegar (also suggest you look at your tastes, pour the first 2 tablespoons and then if that spoon will add. I love sour so I add 4 tablespoons of 6% Apple vinegar). Finely cut greens. I have it only dill, and cilantro and parsley, both independently and together.

Carefully mix everything. Cover with a lid or film, it is possible to shift all in a jar and cover with nylon cover. Put in the fridge and forget about the salad at least 12 hours. Best course days, but that if we endure, since the mixing is very appetizing aroma and want to quickly already the salad to taste.

After a specified time, take out the salad from refrigerator, stir and serve either all in the same bowl, or in batches, it is already as you like.