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