Fried aubergine and baked sweet peppercorns salad

Wash the aubergines and cut them along with thin slices. Salt, let stand for a few minutes and squeeze the released juice. Fry, cool and cut into strips. Bake the pepper, peel the skin and seeds. Cut along with straws. Finely chop the parsley greens, rub the garlic. Mix aubergines and peppers, add herbs, garlic, vinegar, vegetable oil, salt, mix. Diced or crumbled brynza can be added if desired.