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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.35 Kcal (709 kJ)
Calories from fat	126.13 Kcal
		% Daily Value*
Total Fat	14.01g	22%
Sodium	296.86mg	12%
Potassium	386.31mg	8%
Total Carbs	10.31g	3%
Sugars	6.79g	27%
Dietary Fiber	4.23g	17%
Protein	1.56g	3%
Vitamin C	38.7mg	64%
Vitamin A	0.7mg	25%
Iron	12.7mg	70%
Calcium	20.3mg	2%

Amount Per 100 g
Calories	79.92 Kcal (335 kJ)
Calories from fat	59.53 Kcal
		% Daily Value*
Total Fat	6.61g	22%
Sodium	140.11mg	12%
Potassium	182.32mg	8%
Total Carbs	4.87g	3%
Sugars	3.2g	27%
Dietary Fiber	2g	17%
Protein	0.74g	3%
Vitamin C	18.3mg	64%
Vitamin A	0.3mg	25%
Iron	6mg	70%
Calcium	9.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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