Peel the eggplant and cut it into large enough cubes. Fry in vegetable oil first over high heat until browned. Then reduce the heat, cover the pan with a lid and fry the eggplant on medium-low heat. Put the finished eggplant on paper napkins to remove excess oil. Boil soft-boiled eggs and cool. In a salad bowl, cut a medium cube of bell pepper, finely chop the garlic, cut the cherry in half. Add all the spices.
White salad onions (you can purple) cut into thin half-rings, chop the eggs arbitrarily and add to the salad, as well as the cooled eggplant. Add mayonnaise and mix. You can add your favorite greens.