Peel the eggplant and cut into medium cubes. Fry until soft and toss in a colander to drain excess oil. Put the cooled eggplants in a salad bowl. Add the tomato cut into medium cubes and finely chopped greens. Cut the onion into half rings.
Add spices, vinegar and garlic passed through the press. Put the olives and walnuts, twisted in a meat grinder or crushed in a blender. Mix the salad.