Boil the eggplant in salted boiling water-no more than 5 minutes.
In the container spread the chopped pepper, eggplant, onion, cut with feathers.
Add Korean carrots and chopped tomatoes.
For refueling mix vegetable oil, vinegar, salt, pepper, honey or sugar. Be sure to taste and adjust to your taste.
Put the garlic, pour into the vegetables dressing, stir.
Fall asleep greens and remove the night in the refrigerator.
Stir, sprinkle with herbs and serve!
Very tasty to add to the salad boiled chickpeas or boiled beans!