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