Peel the eggplant and cut it into small circles. Fry in vegetable oil until tender. Put the finished eggplant on paper towels to remove excess oil.
Cut tomatoes and bell peppers at random, as well as herbs with garlic. Puree everything with a blender, adding vinegar and 1 tbsp of oil. Adjust the amount of vinegar to suit yourself, as well as if desired, you can add hot capsicum. Put the cooled eggplant and olives in a salad bowl. Cut the onion into half rings.
Add salt and fill. Mix the salad and let it brew for 10-15 minutes if you have time.