Cut the eggplant into slices and fry in vegetable oil on both sides. Place the eggplant on a napkin to drain the excess oil. cucumbers cut into circles and fry on both sides in the same oil where the eggplant was fried. place the fried cucumbers on a plate.
In a salad bowl, put the eggplant, tomatoes cut into slices and pepper chop into strips.
Add a drop of olive oil, salt, ajika and balsamic vinegar. Put the fried cucumbers. Finely chop the onion, chop the garlic with a knife. Gently mix the salad and send it to the refrigerator for 20 minutes, so that all the components "make friends" and the salad is infused.