We clean 1 kg of small eggplant from the peel, cut into strips, then transfer to a bowl and sprinkle 1 tbsp. l salt. We leave it for 20 minutes so that the eggplants start the juice and bitterness disappears from them.
Peel the sweet Bulgarian pepper of red and orange color from the seeds, divide each in half and cut into thin strips. We shift the pepper into a separate bowl. Cut half the chili pepper into thin slices and combine with sweet pepper. Add chopped parsley and chopped garlic. Gently mix the mixture so that the vegetables are saturated with the aroma of garlic.
We put a frying pan with vegetable oil for heating, put the eggplant, previously squeezed from the juice. Stir occasionally, fry the vegetables until a light golden hue.
In a deep bowl, spread ¼ of the fried vegetables. Add ¼ part of a mixture of pepper, garlic, and herbs on top. Alternating layers spread all the ingredients.
Then mix 3 tbsp. l vinegar with 1 tsp. sugar and season salad. Cover with a lid or cling film and send it to the refrigerator for 4 hours.
The finished dish is served as an appetizer or vegetable side dish to the main meat dishes. Bon Appetit!