Warm Eggplant Salad

Cut off eggplant stems, peel, slice into 5–6 mm rounds, sprinkle with salt, and leave for 30 minutes.

Slice the onion into half rings.

Rinse the eggplant, pat dry.

Heat a spoon of oil, sauté onion and eggplant.

Slice the bell pepper into strips and tomatoes into half rings; place in a bowl.

Add the eggplant-onion mixture.

Dress with lemon juice and herbs.