Fried Eggplant and Pepper Salad

Coat the sweet pepper with vegetable oil and place it in the oven preheated to 200 degrees on the 'grill' setting for 12 minutes.

Cut the eggplant into 1 cm thick rings, then cut into 4 sectors. Transfer the eggplant to a bowl, add salt, mix and let it sit for about 20 minutes.

Remove seeds from the chili and cut into strips. Chop the cilantro, garlic, and walnuts.

Wash the eggplant, dry it on paper towels, and fry it in a dry pan.

Peel the skin off the roasted pepper, remove the seeds, and dice it. In a large bowl, mix lemon juice, sugar, salt, pepper, garlic, then whisk while gradually pouring in olive and nut oil.

Add fried eggplants to the sauce and mix well, then add the other prepared ingredients. Finally, add pomegranate seeds and Tuscan salad. Mix and serve.