Bulgarian Mixed Salad

1-2 aubergines
7-8 peppers(non-Bulgarian size peppers: 15)
3-4 tomatoes
1 cucumber
1/3 cup walnuts
2 - 3 cloves garlic
sunflower oil

Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the diced cucumber, crushed walnut kernels and garlic, the vinegar, oil and salt, stir and arrange on a plate. Top with tomato slices and finely chopped parsley. Sprinkle with some more oil.

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