2 medium eggplants
3 sweet tomatoes
1 sweet red onion
Parsley, salt, sugar, ground black pepper, and vegetable oil on taste
Sprinkle eggplants with vegetable oil, and bake them in an oven pre-heated to 380 F.
Peel the eggplants, onions, and tomatoes.
Cut all of these into very small pieces (do not process, do not grate!)
Cut parsley into small pieces.
Mix all the ingredients, add spices on taste, stir well, and serve.
This salad is good with all vegetable and meat dishes.