1. Wash/dry vegetables/greens. Onions cut into half rings.
2. Marinate the onions. While we prepare everything else, it will reach "condition".
In the layout I specified 4 tbsp, you look at the size of the bulb. Remember that blue onions will lose a little color, white - the taste will be softer. 9% vinegar diluted 1:1 and fill with the onion sliced. We leave until better times.
3. Cormorants cut into four to six parts ( I never soak eggplant, lost this unique bitterness, if you think it is unacceptable - soak in salt water for 10-15 minutes).
4. Next, we need to prepare them. Fry or bake in the oven. I usually grease with oil brush (olive or any other) and then salt (if soaked - do not salt!). Bake on a baking sheet/ in the form. You can fry in a frying pan until tender. Baked eggplant less calories, less oil. Choose you.
5. Cut the tomatoes into 4-6 parts of slices. Greens crumble, as are accustomed. Eggplant is very friendly with him. If you can't stand the taste/smell of cilantro and Regan, just add the greens you like (I even added Basil from the pot).This photo already baked eggplant and all the ingredients.
6. Now mix in the salad bowl all this happiness (eggplant should cool). The oil is not added, it will be enough oiled eggplant. Onions from the marinade pressing is not trying. Diluted vinegar also plays an important role.Now the salad needs to stand for 10 minutes.