Eggplant and tomato salad

Wash the aubergines, cut off the stalks and roughly cut into straws. In half a glass of water, dilute 1 teaspoon of salt. Lower the eggplant into the solution, mix well, then drain the solution. In a pan, heat the vegetable oil, put the aubergines and fry over high heat, stirring often. Cool down. Wash the tomatoes, cut in half, cut out the stalks and squeeze out the seeds. Cut the tomatoes into oblong pieces. Squeeze the garlic through the press or finely chop. Stir through the aubergines, tomatoes, mayonnaise and garlic if you need to salt. Serve right away because the tomatoes are juicing and the salad dressing becomes too runny.