Boil the eggplant in salted boiling water for no more than 5 minutes.
Put the chopped peppers, eggplants, and onions in the container.
Add the Korean carrots and chopped tomatoes.
For the dressing mix the vegetable oil, sauce, vinegar, salt, pepper, honey or sugar. Be sure to taste and adjust to your taste.
Put the garlic, pour the dressing into the vegetables, and mix.
Fall asleep with herbs and put them in the refrigerator at night.