Fried eggplant in a spicy tomato sauce. Source of this salad was, again, my laziness. I used to do this salad, shifting the eggplants with sliced tomatoes and sprinkling of very finely cut bell. pepper. Each layer should be salted, sprinkled with spices. It seemed to me that to pour the liquid sauce will be faster and easier. And so it goes, but, moreover, it turned out that this salad turned out a different taste. In addition it is possible to preserve. Only for canning eggplant must be fried in its natural form, without eggs, and the sauce you can add any spices to Your taste. Place in cans, pour the boiled sauce and sterilize by any method. I did - it's very tasty. Another small note: adding pepper sauce green and a large number of herbs permanently spoil its color. So pepper you need to take the red and greens I use just Basil. Whew, such a simple and quick meal, it turned out such a long description...