Begin by cutting the eggplant into thick slices. Brush with some olive oil and bake in a medium heated oven until soft.
Remove the peel from the tomatoes.
Dampen the rust, lightly, and break it into chunks. In a bowl, cut tomatoes, aubergines and cucumber into even pieces.
Add olive oil, throumbi, kopanisti, according to your preference, and mix well.
Cut the fillets of the fish to 2-3 pieces, and add them to the salad. Serve the salad by garnishing with olives, a spoonful of kopanisti, and sprinkle with extra olive oil.