Eggplant cut into circles with a thickness of about 0.5 cm, then cut into halves or quarters, add salt, leave for 30-40 minutes.

Then drain the juice (I even gently squeeze the eggplant) and fry until it will turn brown, place them on a sieve or on paper towels.

Half colored peppers cut into strips, hot pepper and herbs very finely chopped. The garlic through a garlic press, squeeze of lemon juice.

Eggplant combine with chopped pepper, herbs and garlic, add salt to taste, lemon juice and spices. You can add a little olive oil, it will soften slightly spread the spice. Gently but thoroughly mix everything, to lay down an appetizer in a jar or container and put into the refrigerator for a few hours, preferably overnight.

Bon appetit!