This recipe is so unique and original, perfect to enjoy all year round.
The combination of roasted eggplant and sauteed vegetables tossed in the oil brings you a great salad recipe.
– eggplants – salt – olive oil – sweet onion – carrots – hungarian peppers – red pepper – tomatoes
Cut the eggplant into even sized pieces and add to a large bowl. Sprinkle the eggplant with salt.
Roast the eggplant in the oven. Remove from the oven and set aside.
Slice the onion, and red pepper into thin strips. Julienne the carrots. Deseed the hungarian peppers and chop. Quarter the tomatoes, then slice thinly.
Saute the onion in olive oil. Then, add the carrots and peppers and cook until vegetables are tender.
Add in the tomatoes, roasted eggplant, sugar, pepper, herbs, garlic cloves and toss to combine.