Cut the cucumbers, on the diagonal, into 1-inch (2.5-cm) slices. Transfer to a serving bowl.
Cut the eggplant in half vertically. Slice each half crosswise into 1-inch (2.5-cm) pieces.
Add the oil to a large skillet and place over medium heat. Add the eggplant and fry on both sides until tender and browned. Transfer to the bowl with the cucumbers.Drizzle on the