Cut the eggplant into slices, sprinkle with salt and leave for half an hour to drain the bitterness.
Then fry in vegetable oil (it is better to take olive oil). Grate the carrots on a Korean vegetable grater or finely chop them. Pepper cut into strips. Cut the onion into half rings. Cut the tomato into cubes. Mix the vegetables, squeeze out the garlic, add the vinegar and honey, and mix. Sprinkle with herbs, you can decorate with sesame seeds.