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 the eggs in a crumple 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 cooled eggplant. Add mayonnaise and mix. You can add your favorite greens.