Cut the eggplant into strips about 1 cm thick. Boil for 10 minutes in salted water.
While the eggplant is cooking, prepare the vegetables.
Pepper and carrots cut into strips, onions cut into quarter rings, garlic and herbs finely chop.
In a bowl, mix the vegetables, pour vinegar, oil, add sugar, salt and mix.
When the eggplants are cooked, pour cold water over them to stop the cooking process, and let them cool down. Cut and add to the rest of the vegetables. Once again, mix well.
Cover with a lid and send it to the refrigerator, preferably for a day.