For the salad, we will need the vegetables that you see in the photo and a bunch of any greens-to your taste.
First, prepare the eggplant. Cut them into thin rings or half rings, as you like. Add salt, mix and leave for 20 minutes.
Tomatoes will be peeled and crushed in any convenient way.
Cook the chopped tomatoes for about five minutes.
Bulgarian pepper cut into rings.
Wash the eggplants with cold water, squeeze, dry and fry in vegetable oil on both sides until tender.
We begin to collect the salad, it is better to take a dish with high sides. The first layer is eggplant, top with bell pepper and a little greens. All lightly add salt and a little sprinkle with ground black pepper.
Top with tomato juice. Then again we lay out the layers in the same order: eggplant-bell pepper-herbs, salt, black pepper-tomato juice. So we collect the salad until we run out of vegetables. Top with the remaining tomato juice. The salad should be left in the refrigerator for at least three hours. During this time, the eggplant will be soaked in juice and you will get a juicy spicy snack.