Visiting my beloved aunt, I tasted this salad, in fact, very simple and insanely delicious. If you have a task in the season of vegetables to diversify the table - it's a great and budget option. Tasty and warm,and cold.
Eggplant should be cleaned and cut into plates of 0.5 cm thick.
Leave in salted water for 30 minutes.
Meanwhile, cut all the vegetables arbitrarily, as you like, I love the big cutting in such dishes.
Eggplant fried in vegetable oil on the fire above average, until ready, I used an electric grill, as I wanted the characteristic stripes. Spread on a dish (not salt, because the eggplant and so we had in salt water for half an hour). In a separate pan fry the onions on high heat for 2-3 minutes, add the rest of the vegetables and over high heat, with the addition of oil, stirring constantly, bring the vegetables to the state of "al dente", that is, the vegetables are almost ready, but crunch, add sugar.
At the end, add the pieces of tomatoes, as soon as they become slightly softer, remove from heat, salt.
Finely chop the parsley. Vegetables spread on eggplant, sprinkle with chopped parsley (or cilantro, if you like), leave for 10 minutes to soak. Serve warm to the barbecue. Quite a separate dish, tasty and cold, therefore, you can prepare in advance and take with you on a picnic. Heat it easily on the grid, Packed in foil.