Eggplant “saute”

The second dishes 
from zucchini and eggplant

Eggplant “saute”
Eggplants are freed from the skin (young skinplants can not peel off), cut into slices, lightly salt and fry in vegetable oil.Tomatoes finely chop, fry, combine with finely chopped baked sweet red pepper, salt. Put fried eggplant circles on a dish, put a mixture of tomatoes and pepper on each spoon with a spoon. 
Finished eggplants sprinkle with chopped parsley and serve hot as an independent dish or garnish. 

1 kg of eggplant, 100 g of sweet pepper, 150 g of tomatoes, 100 g of vegetable oil, salt, parsley greens.