Eggplant, carrot and garlic are peeled and cut into small pieces. The vinegar, the oil, sugar, salt and 6 tbsp water to the boil. Boiling marinade to add vegetables and cook until ready. Sprinkle with chopped parsley and leave to cool. In salad discharged, as around them rank chopped pickles. The same variant salad can be done by replacing the eggplant with zucchini.