We prepare our ingredients. Pepper, onion (white and red), eggplant.

Prepare the ingredients for the marinade. Mix oil, vinegar, chili, salt and sugar.

Our eggplant cut into slices with a thickness of 10-12 mm Pepper peel and cut along. Our spread the eggplant on a baking sheet, here pepper. Instead of salt I use soy sauce. Brush the eggplant and pepper soy sauce. Sent in preheated to 180-200 degrees for 10 minutes. Then take it out again and grease with soy sauce. And another 10 minutes in the oven. If you do not eat soy sauce, just very little salt or oil brine.

Cut red and white onion half-rings. And put into marinade for 20-30 minutes. Just at this time to bake our other ingredients.

Our eggplant and pepper baked. Take out from the oven and allow to cool a little.

If the eggplant you have a large, ready baked eggplants needs to be cut in half. With peppers remove the skin. Cut into pieces and add to the marinated onions.

Gently mix up our salad.

Allow to stand in warm for about 10 minutes. Then stir again and refrigerate for 3 hours.

Periodically I recommend our salad mix. The salad is ready. Bon appetit