Today we cook a nourishing eggplant and beans salad. It is a good stewed vegetable appetizer which will remind you about summertime. The combination of soft eggplant pulp and juicy beans gives an unearthly taste. The dish is a storehouse of vitamins and will fill your body with energy. Ingredients: 500 g (1,1 lb) eggplant 60 g (0,13 lb) beans 80 g (0,18 lb) bulb onion 25 g (0,06 lb) sugar 60 g (0,13 lb) sunflower oil 30 g (0,07 lb) parsley 2 tomatoes salt – to taste ground black...