Cut the eggplant into slices or half slices. Fry in vegetable oil. Put the finished eggplants on paper towels to allow the excess oil to drain. Cut tomatoes into slices, pepper into strips. Cut the pickled cucumbers into small cubes. Add the cooled eggplant to the salad.
Pass the garlic through the press, chop the greens. Cut the olives into slices. Add salt, pepper, and oil. Mix the salad.