Eggplant Salad – Баклажан Салат

Russian Eggplant SaladIngredients:

1 eggplant, peeled and sliced into 4″ strips
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 tomato, sliced into strips
1 onion, sliced thinly
¾ teaspoon white sugar
½ teaspoon salt
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 1 teaspoon red wine vinegar
1 tablespoon and 1 teaspoon water

Directions:

Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

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