Eggplant and peppers cut into cubes. If you have eggplants have a bitter taste, then cut into pieces, they should be asleep with salt, then rinse and dry. My eggplant, soak and rinse is not necessary, they do not have bitterness.

Tomato slice.

Eggplant fry in deep fat over high heat in a cauldron. Oil glow. Drop in butter slices of eggplant in batches, fry, stirring occasionally to evenly brown. Eggplants are fried quickly and not take a lot of oil. Discard the prepared eggplant on a napkin, went to the oil. Optionally, during frying, you can sprinkle the aubergine with fine salt, a little bit.

To do exactly the same with the pepper. Be careful! Pepper and juicy squirts when roasting, the cover. Pepper sauté for 2 minutes, it should remain slightly crunchy, drain on a napkin.

In a large bowl put the sauteed vegetables, tomatoes, boiled chickpeas (Soaked overnight in cold water. Boiled in pressure cooker for 30min, cleaned). Add chopped parsley and green onions, squeeze the garlic, sprinkle with coriander and pepper, add soy sauce.

Mix well, salad with eggplant and chickpeas is ready. If needed, salt to taste and optionally add the lemon juice. The salad, serve immediately, delicious it and in a few hours.