Onion cut into half rings. The thinner the better zamarinuetsya.

In a bowl pour lemon juice. Pour about 100 grams of warm water and add the sugar. If you do with vinegar, then add the sugar pieces, tasting. The marinade should be sweet-sour. Add onions in the marinade. If desired, can be colored with beet juice or cherry ( Both times gave an excellent result!) The longer marinated the onions, the better.....I have it marinated for about 1 hour, because running to the store for corn.

Eggplant cut into small cubes ( anyone that comes to their cut, sprinkle with salt and allow to drain the juice, but I they never taste bitter, to be honest). Fry until soft in a skillet. Shoot. Spread in the form in which we make the salad. Cool.

Cut tomatoes and add to the eggplant.

Finely chop the pepper, cucumber, and green onions. Add to the salad. Corn recline on a sieve - allow to drain juice and add to salad. Pickled onion added to the salad. Add salt to taste, dressed with a small amount of vegetable oil. Put in the fridge to infuse and cool down.