Every day I repeat like a mantra: "a girl's Best friend... the microwave and the slow cooker, especially in the heat!" What a savings of time, effort and space for culinary imagination! I even now make scrambled eggs in the microwave, and now ventured to prepare this salad. Eggplant my, pinned in several places with a fork and bake in the microwave at maximum power for about 5 minutes. The eggplant should be soft, if it is large and not cooked, the baking can be repeated for a few minutes.

While the eggplant baked, cut very finely the onion. Garlic skip through chesnokodavilku, and spicy green peppers chop with a knife. With sprigs of parsley truncate leaves and also finely chop.

Red peppers and tomatoes are also baked whole, pinhole in a few places. Cooking time about 5 minutes, depending on the size of vegetables and the thickness of the skin. Focus on the softness of the fruit. Photo not baked vegetables and the reason for the tears from the supposedly slightly spicy green pepper. Conclusion: never listen to sellers who swears by mother and... do not touch eyes, slicing pepper...

Losing 5 minutes for rinsing and forgetting about the camera, time to clear ( a table spoon take out the pulp from the skins) and chop roasted vegetables. The cut is not very finely, the pieces should be felt in the dish. Add the sugar, freshly ground black pepper, onion, garlic, herbs, Apple cider vinegar and soy sauce. If needed, add salt at their discretion. Mix everything together and allow to infuse for at least 5 minutes. Notice that there is no oil in my salad there, but you can add your favorite is the version with mayonnaise. I will limit myself to a minimum of calories.