– Rinse the eggplants, peel, slice into rings, salt and fry in mixture of butter and vegetable oil.

– Rinse the sweet pepper, remove pedicle and seeds, bake a bit, cool and dice.

– Rinse the tomatoes, remove pedicle, cut fine, fry, combine with the baked sweet pepper and season with the salt.

– Place the eggplant slices on a plate, put tomatoes and paprika on each slice, top with the greens.