Wash eggplant, peel, cut into cubes (not very finely). Salt and set aside for 30 minutes, so they gave the excess liquid with bitterness.
Then fry them in vegetable oil until light Golden and cool.
Tomatoes chop coarsely, onion - half rings, finely chopped herbs (who likes what). I do not like cilantro, so I added a cress to the greens, it only emphasized the taste of the salad! Garlic through a press or finely chop.
Mix everything, season with olive oil, sprinkle with spices.