Cut the vegetables: eggplant and bell pepper into strips, onion and garlic into small cubes.
Put the chopped eggplants in a cup and pour cold water over them. Leave on for 10-15 minutes.
Cut the zucchini into thin slices using a vegetable peeler.
Pour 2 tablespoons of olive oil into a frying pan and fry the eggplants. Spread on a towel, removing excess oil. In the remaining (2 tbsp.) oil, fry the onion and garlic.
Squeeze lemon juice (3 tablespoons) into a cup, add sugar, tabasco and soy sauce.
In a working bowl, put the zucchini, pepper, fried eggplant pieces, chopped herbs and fried onion with garlic. Add the salad dressing. Mix well. Let the salad brew for 15-20 minutes.