Boil in salted water until tender potatoes. The taste of the potato depends largely on the taste of the salad. It is better to use crisp varieties of potatoes, but not watery and tasteless. If the potatoes I do not like the taste, I proceed as follows: ready press down the potatoes with a fork or potato masher to make the potatoes a little flattened out and cracked. Let them suffer the aesthetic appearance of the dishes, but dressing better will impregnate each piece of potato and the taste of the salad will be more harmonious. I hope my tips will be useful.

Cut it into four pieces.

To prepare the eggplant, wash and cut into arbitrary pieces, to salt. I cut them in quarters, and potatoes.

Fry the eggplant in vegetable oil until Golden color. Don't overcook! Folded into a wide container for salad and allow to cool.

Two tablespoons light raisins to soak in warm water for ten minutes, squeeze and dry on a paper towel.

Chop the dill and parsley, and more than half of the pod hot chili pepper without seeds.

Marinate chopped strips of red onion in the marinade, consisting of: 3 tablespoons 6% vinegar, 1 tsp without slides of sugar, half teaspoon salt and two tablespoons of vegetable oil.

The green, spicy pepper and raisins add the onion along with marinade and all mix well.

It's time to add the prepared dressing to the potatoes and eggplant.

And gently mix everything. To try salt and keep it for ten minutes.

Now you can invite to the table for our loved ones! Bon appétit!