Chop into crescents. Peel eggplant and cut into thin strips. Salt to expire black water and then washed. Green beans are cleaned and cut into long pieces. Infused in salted water for 3 minutes. Garlic cut into small pieces. In the hot oil to fry the garlic consistently, onions, eggplant and green beans. Pour 3-4 tbsp water and sauté 5 minutes. Season with soy sauce, balsamic vinegar, cayenne pepper. The salad is served cold sprinkled with sesame and lettuce.