Eggplant Salad

Directions

1. 1
   Slice eggplant and sprinkle it with salt.
2. 2
   Leave it 15 minutes, then wash it and dry it with paper towel.
3. 3
   Heat oil and fry eggplant and bell peppers until golden brown.
4. 4
   Drain it on paper towel.
5. 5
   Fry garlic in 2 tablespoons oil until lightly golden.
6. 6
   Add vinegar and tomato until boil.
7. 7
   Arrange eggplant and peppers in a saucepan.
8. 8
   Pour the tomato mixture over it.
9. 9
   Let it cook for 10 minutes, until the sauce thickens.
10. 10
    Let it cool, then serve.