Korean-Style Eggplant "Kadi-Cha" for Winter

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

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

Sauté the onions in a generous amount of oil until golden brown.

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

Then add the bell peppers and simmer for 5 minutes, stirring continuously.

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

1 minute before it's done, stir in the finely minced garlic and vinegar.