Eggplant Salad - cooking recipe

Ingredients

2 medium eggplant
2 bell peppers
5 crushed garlic cloves
1 (8 oz.) can tomato sauce
1 Tbsp. white vinegar
salt
1/2 c. oil

Preparation

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