Eggplant salad

Cut the eggplants (0.5 kg) and bell peppers (0.4 kg) into feathers. Finely chop the herbs (optional).

First, fry the eggplants in a skillet with olive oil (1.5 tbsp).

After cooking, place them on a paper towel to remove excess fat.

Scald the tomatoes (0.5 kg) with boiling water, remove the skin and stem. Then chop them into cubes or blend them in a blender.

Fry the tomatoes in the remaining olive oil for 15 minutes over medium heat, stirring occasionally.

Then add the bell pepper and continue cooking for another 15 minutes.

When the pepper becomes soft, add the fried eggplants and finely chopped garlic (1.5 cloves). Stew everything together for another 15 minutes.

Then add the herbs, erythritol (1 tbsp), salt (0.5 tbsp), and apple cider vinegar (2 tbsp).

Thoroughly mix all the ingredients and let them sit on the heat for another 5 minutes.

This salad can be served warm or cold.