Cut the eggplant into slices or half slices. Fry in vegetable oil. Put the finished eggplants on paper towels so that the extra oil will run out. Tomatoes cut into slices, pepper straws. Cut the pickles into small cubes. Add the cooled eggplants to the salad.
Garlic pass through the press, chop the greens. Cut the olives into slices. Add salt, pepper, and oil. Mix the salad.