Cut eggplant into 1/2" thickness and soak them in salted water. Deep fry these few at a time to a nice golden colour. In a greased griller pan, add the thick chopped large cubes of bell peppers and whole green long chillies.
Spoon a tablespoon of olive oil on them and sprinkle some salt about 1/2 a teaspoon. They should not be grilled for a long time. They should retain their crunch.
For the Vinaigrette Dressing, Mix about 1 tablespoon of olive oil, a teaspoon of black pepper and the vinegar. In a serving platter, arrange the fried egg plants at the bottom followed by the baked veggies.
Top it up with the parsley and torn lettuce. Pour this vinaigrette dressing all over. Give it a final stir and it's all ready to be served.
