Marinated Eggplant

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

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

Finely chop the herbs.

Slice the onion into rings.

Press the garlic through a garlic press.

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

Make the marinade. Combine water, vegetable oil, vinegar, and salt in a pot. Place over heat and bring to a boil.

At the bottom of a pot or container where the eggplants will marinate, place the bell pepper, then the onion rings, followed by the eggplants.

Brush with garlic and sprinkle with herbs.