Prepare all the necessary ingredients for this dish.

Eggplant cut into circles, season with salt, stir and set aside.

Meanwhile prepare remaining vegetables. All cut into separate bowls. Bulgarian pepper -julienne. Chili pepper -rings. Sharpness adjust to taste.

Onion cut into half rings, garlic slices, or plates.

Carrot grate strips, Korean-style. Parsley cut finely (left over).

Back to the eggplant. Drain the liquid and blot the eggplant with paper towel to avoid splashing the oil when frying. Fry on both sides.

Begin to lay all the vegetables to marinate in a suitable container. Approximately divide all the chopped vegetables into two parts and put the layers in any order. Eggplant -garlic - pepper-onion - carrot-chopped fresh herbs. Repeat again. Can divide into 3-4 parts if narrow and tall utensils. This may be an ordinary glass jar. And can all the vegetables stir and put on a layer of eggplant.

All for the marinade mix in a bowl. You can try and add what's missing for your taste.

Pour the marinade vegetables. Top with a potato masher to crush the vegetables so they are a little settled and everyone was in the marinade. I turn the container so that the top layer of marinated, and then the container is in the normal position. But for this method you need to cover was dense. In the extreme case, when a glass jar, place it on the neck in a bowl. Put in the refrigerator. Usually the food is ready in a few hours, but I leave until the morning.

Ready snack to try to take the fork downwards, so as not to mix the layers, taking all the vegetables. Very tasty appetizer. Bon appetit!