Korean-Style Eggplant «Kadi-cha» for Winter

Cut the eggplants into matchsticks. Generously sprinkle with salt, toss well, and let rest for 30 minutes.

Chop the tomatoes roughly, slice the bell peppers into matchsticks, and cut the onion into half-rings.

Sauté the onion in a generous amount of oil until golden.

Add the tomatoes. Cook, stirring occasionally, for 10 minutes.

Then toss in the peppers and simmer, stirring continuously, for 5 minutes.

Rinse the eggplants, squeeze out excess liquid, and add them to the vegetables. Season with salt, add sugar, and dust with coriander. Mix thoroughly and sauté for 15 minutes, stirring often.

A minute before they are done, stir in the finely minced garlic and vinegar.