Peel the eggplant and cut it into a small cube. Put to fry in vegetable oil. When the eggplants are already soft, add the onion chopped into half rings. Continue to fry until ready.
In a salad bowl, put the beans ( I have boiled, you can also canned), pass the garlic through the press. The boiled meat is disassembled into fibers or cut into a small cube, like a cucumber. Chop the greens.
Add all the spices and a spoonful of olive oil. Add the cooled eggplant and onion. Mix the salad and let it stand for at least 30 minutes.