Put the salad into a serving dish and add a dressing of olive oil and red pepper before serving. Mix well and set aside for a while. Pour vinegar into the bowl containing eggplants and pound well with a fork. When the eggplants become pasty place the mixture onto a plate. Garnish the salad with slice tomatoes and onions and green peppers after scooping out their seeds, and then cut like fingers.
Place olives decoratively on top.
And your salad is now ready to serve. Hold the brains under running water and remove the thin skin. Boil 6 glasses of water with 1 teaspoon of salt in a saucepan. Put the brains into this saucepan and boil for 15 minutes. Remove saucepan from heat and allow it to stand for half an hour.