• 2 eggplants
• 3 bell peppers
• 1 onion
• 1 carrot
• 5–6 garlic cloves
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar (9%)
• 1 tablespoon sesame seeds

Instructions:

1. Slice the eggplants into thin strips, sprinkle them with salt, and let them sit for about 30 minutes. Then drain off the liquid in a colander. Fry the eggplant in some vegetable oil until golden.
2. Slice the bell peppers into thin strips, cut the onion into half-rings, and grate the carrot (use a julienne grater if you have one). Mince the garlic or press it with a garlic press.
3. In a large bowl, mix the warm eggplants with the bell peppers, onion, carrot, and garlic. Add the sugar, soy sauce, vinegar, and sesame seeds. Stir everything together until well combined.
4. Pop it in the fridge for a couple of hours to let the flavors come together.

Enjoy!