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