15-Minute Marinated Eggplants

Wash the eggplants, trim the stems, and boil for 5 minutes.

Let them cool and slice into rounds about 1.5 cm thick.

Finely chop the fresh herbs.

Slice the onion into rings.

Mince the garlic through a press.

Cut the bell pepper in half, remove the seeds, and slice into half-rings.

Prepare the marinade: combine water, vegetable oil, vinegar, and salt in a pot. Bring to a boil.

At the bottom of a pot or container, lay down the bell pepper, followed by the onion rings and the eggplants.

Brush with the garlic and sprinkle with the herbs.