Eggplant with vegetables and walnuts on the side

Cut the eggplant peeled from the skin into circles, which we sprinkle with salt for a while to remove the bitterness. In a deep salad bowl, add chopped onions, sweet peppers, garlic, herbs and chopped nuts in a mortar with salt so that they release oil. Pimidors are scalded with boiling water, remove the skin and cut into pieces. Squeeze the eggplants and fry them in a frying pan with heated vegetable oil on both sides under the lid. Then we put them in a separate bowl, and in the same pan we stew the tomatoes until there is a little juice left. For sharpness, you can add a burning pepper. Then add the eggplants and simmer under the lid for another 3-4 minutes. We put the prepared mass in a salad bowl with vegetables, salt, pepper, pour wine vinegar, mix and cool. Eggplant with nuts is used as a second course or as a side dish. Bon appetit!