Peel the eggplant and cut it into thin slices.
Fry on the grill (I have an electric grill).
Cut the sweet red pepper into slices and also fry on the grill.
Cut the eggplant into strips.
Pepper is also cut into strips and combine with eggplant.
Chop the greens (take any one you like), pass the garlic through the press and add to the pepper and eggplant.
Season the salad with olive oil, soy sauce and rice vinegar.
Mix everything well and let it stand for 20 minutes.
You can serve it to the table!
In general, the longer the salad is infused, the tastier it is.