Beansa soak in cold water for 12 hours, washed and put to boil. Mix cooked beans, onion, vinegar, salt, olive oil and mint, stir and let stand 20 minutes. During this time, eggplant cut into slices and put to stand in sweetened water to drain the bitter juice. Blot dry, smeared with grease and put in a pan to brown, golden to 200 C. Mix beans, eggplant and tomatoes. The finished salad can be served on lettuce leaves.