"Autumn Trio" salad of baked vegetables (all year round)

Category: Vegetable and fruit dishes

Ingredients
Medium sized eggplants	3 pcs.
Ground pepper multicolored	6 pcs.
Tomatoes	7-9 pcs.
Garlic	taste
Mixture	taste
Salt	taste
Parsley	taste
Unrefined sunflower oil	for refueling

Cooking method

Each person has their own associations associated with a particular season. At the word "autumn" I get pictures: colorful leaves, an abundance of vegetables, mushrooms in the forest and ... this salad. Easy to prepare. Bright. Colorful. And delicious!
Every year I look forward to autumn when I can make my favorite salad. He is present on our table almost every day.
Cooking.
For this salad I try to observe the volumetric proportion: eggplants and tomatoes - 1 part each, tomatoes - 2 parts. This allows you to achieve the most harmonious taste. Pepper, whenever possible, I use different colors. I give approximate proportions in the ingredients.
I wash the eggplants, cut off the tails. I just wash the pepper. I put vegetables on the middle wire rack of the airfryer. I set the following cooking parameters: time - 25 minutes, speed - high or medium.
After the allotted time, I check the readiness - I pierce the eggplants with a sharp knife, the readiness of the pepper is visible to the eye. If necessary, I bake the vegetables more.
If I cook a large portion, then I use the oven. I bake the same amount until tender.
I put the baked vegetables in a bowl or saucepan and close the lid. (This manipulation makes peeling the skin very easy.)
I peel the cooled vegetables, remove the seeds (and eggplant too). I cut it like this: eggplants - in half rings or quarter rings (I'm guided by their thickness), pepper - in thick strips. I cut tomatoes in quarter rings.
I squeeze out the garlic (I put a lot of it), chop the parsley. I mix everything, pepper, salt and season with sunflower oil with a smell (only such oil makes the dish unique).
Salad ready. Serve as a side dish or as an independent dish.
P.S. If I prepare a salad in advance, then I do this. I put the baked and chopped peppers and eggplants in a bowl, stir, pepper, salt, add garlic, season with a little vegetable oil. In this form, the workpiece, if required, can be stored in the refrigerator for up to a day. Vegetables are infused, saturated with each other's aromas. Shortly before serving, add tomatoes, add salt and add herbs.

Note

I was born in Belarus. In my parental family, we did not grow eggplants and did not buy them. Somehow he was not popular either then or now. I tried this vegetable for the first time when I moved to Russia. First, they treated them to fried - I liked the taste. I began to look for and try to cook different recipes with "blue" ones: all kinds of rolls, turrets, caviar, various blanks. Gradually, this vegetable became one of our favorites. I cook a lot and often during the season.

In some printed edition I came across a recipe for a similar salad made from grilled vegetables. I got interested, I wanted to try. I baked peppers and eggplants in the oven, added tomatoes and seasoned with oil. I liked both me and my family very much. I began to repeat it more and more often. Included in the composition of garlic, parsley and freshly ground pepper. The salad has become even tastier. Gradually, I began to observe the proportions in volume (I indicated them at the beginning of the recipe). It seems to me that it is from this amount of tomatoes that the salad benefits greatly.

All autumn we enjoy any dish.We cook almost every day. I even serve it on the festive table on my husband's birthday, which is celebrated in September. "Autumn Trio" perfectly replaces the usual salad of fresh vegetables and pleases the guests. For everyday serving, I most often bake peppers and eggplants in the airfryer.

But, alas, autumn has a peculiarity to end. And even with the arrival of winter, we are not left without our favorite dish. I have been freezing salad blanks for many years. I put the baked and chopped peppers and eggplants tightly in disposable containers, sign, then put them in bags for freezing (for greater sealing). I put it in the freezer.

When I want to make a salad, I take out a container in advance, transfer it to the refrigerator and after the final defrosting - about a day later - I prepare a salad, adding tomatoes and other ingredients.

However, even in the freezer (250 liters) there is not enough space for everything that I prepare for future use (berries, mushrooms, etc.), so I found another way to prepare a semi-finished product for salad - canning.