Cut the eggplant into slices or half slices. Fry in vegetable oil. Put the finished eggplants on paper towels to remove the excess oil. Tomatoes cut into slices, pepper strips. Cut the pickled cucumbers into small cubes. Add the cooled eggplants to the salad.
Garlic pass through the press, chop the greens. Cut the olives into small circles. Add salt, pepper, and oil. Mix the salad.