Cut peeled eggplant into circles over 0,4 inch, cover with flour and fry until brown crusts.

Cut spring onion an fry in oil, add spinach, lettuce, a part of chopped sweet pepper, parsley greens and tomato. Sautee. Salt.

Adjust eggplant with sautéed vegetables and stew in oven for 10-15 minutes. Cool.

Serve the dish, topping with parsley greens and pepper rings.