Bean and eggplant salad

Boil beans until done, salt a few min before end. Roast eggplants in the oven and cube. Chop onion. Mix eggplants with cooked beans and onion, add salt, pepper and sugar, dress with oil. Garnish with cilantro and basil.

Ingredients:
eggplants – 400g, beans – 200g, onion – 1 pc, oil – 50ml, basil – bunch, cilantro – bunch, salt – to taste, sugar – to taste, pepper – to taste