From The Moosewood Cookbook
1 Lg. eggplant or approximate equivalent, cut into 1 inch cubes
4 TBSP olive oil, plus some for baking tray ¼ cup packed finely minced parsley
2 TBSP red wine vinegar 1 medium clove garlic, minced
2 small scallions, finely minced ½ tsp salt (more to taste)
½ medium red bell pepper, minced ½ medium green bell pepper, minced
Freshly ground black pepper 1 medium tomato, diced
½ tsp basil ¼ tsp thyme
¼ tsp marjoram or oregano 1 TBSP fresh lemon juice
Preheat oven to 375 degrees. Spread the eggplant cubes onto a lightly oiled baking tray. And roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
Add the remaining vegetables within an hour or two of serving. Serve garnished with olive and yogurt or crumbled feta cheese.