Cut the eggplant into circles and fry in vegetable oil on both sides. Put on paper napkins to remove excess oil. In a salad bowl, cut 1 large tomato into slices, cut the lettuce leaves randomly. Bell pepper 0.5 PCs cut into medium cubes.
Put the garlic and Basil leaves in a blender bowl. Cut the tomato and remaining pepper at random and punch everything with a blender until smooth.
Add the dressing to the salad, add salt, pepper, oil, vinegar, sugar. Lay out the eggplant and mix the salad. Put it in the refrigerator for an hour to infuse it.