Peel the eggplant and cut into 6 mm circles, sprinkle with salt and leave for 30 minutes.
Cut onions coarsely. Fry the eggplant in small batches in vegetable oil until golden. Add the onions to the last batch of eggplant.
Place eggplant in a salad bowl. Add the sliced tomatoes, chop the pepper into strips.
Pour in lemon juice, add chopped herbs, salt and pepper. Stir and serve.