Macedonian Salad

Ingredients
Optional Garnishes:
 * 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
 * 1/2 teaspoon salt (more, to taste)
 * Freshly ground black pepper
 * 1/2 teaspoon basil
 * 1/4 teaspoon thyme
 * 1/4 teaspoon marjoram or oregano
 * 1 tablespoon fresh lemon juice
 * 1/4 cup (packed) finely minced parsley
 * 2 small scallions, very finely minced
 * 1/2 medium red bell pepper, minced
 * 1/2 medium green bell pepper, minced
 * 1 medium tomato, diced
 * Olives (Greek, oil-cured, or Nicoise)
 * Yogurt
 * Crumbled Feta cheese

Directions

 * 1) Preheat oven to 375 degrees F. 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.
 * 2) 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.)
 * 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.