Macedonian Salad

Ingredients

 * 1 large eggplant (about 9 inches long)
 * a little oil for the baking tray
 * 4 tablespoons olive oil
 * 2 tablespoons red wine vinegar
 * 1 medium clove garlic, minced
 * ½ teaspoon salt (more, to taste)
 * freshly ground black pepper
 * ½ teaspoon basil
 * ¼ teaspoon thyme
 * ¼ teaspoon marjoram or oregano
 * 1 tablespoon fresh lemon juice
 * ¼ cup (packed) finely minced parsley
 * 2 small scallions, very finely minced
 * ½ medium red bell pepper, minced
 * ½ medium green bell pepper, minced
 * 1 medium tomato, diced

Optional Garnishes

 * olives (Greek, oil-cured, or Niçoise)
 * yogurt
 * crumbled feta cheese

Directions

 * 1) Preheat oven to 375 °F.
 * 2) 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.
 * 3) Remove from oven.
 * 4) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl.
 * 5) Add the still-warm eggplant and stir.
 * 6) Cover, and let sit for at least 2 hours (at this stage, it will keep in the refrigerator for several days).
 * 7) Add the remaining vegetables within an hour or two of serving.
 * 8) Serve garnished with olives and yogurt or crumbled feta cheese.