Wash the eggplant, cut into small pieces, add salt and let stand for 15-20 minutes.
Carrots cut into strips, about as for pilaf.
and fry in olive oil.
Put the ready carrot in a suitable dish, wash the eggplants under cold running water and dry a little. Sprinkle with olive oil and in the same pan, where roasted carrots fry until cooked eggplant.
Mix with the carrot, and in the meantime deal with the greens. Onions cut into half rings.
else liquify, as for salad.
When the blue ones cool down, add the cooked greens and tomatoes, season with finely chopped garlic and lemon juice (vinegar), salt and pepper to taste. If you wish, you can add a little more fried colored bell peppers, it will only add flavor and color to Your salad…