Peel the eggplants and cut them into large enough cubes. First fry in vegetable oil over high heat until browned. Then reduce the heat, cover the pan with a lid and fry the eggplants over medium-low heat. Place the finished eggplants on paper napkins to remove excess oil. Boil the eggs soft-boiled and cool. In a salad bowl, cut the bell pepper into a medium cube, finely chop the garlic, cut the cherry in half. Add all the spices.