1/2 pound eggplant, (buy a small egg plant and cut it in half, lengthwise if necessary) 1 red bell pepper 1 green bell pepper 1 onion, peeled 1 Tablespoon olive oil 1 teaspoon fresh squeezed lemon juice 1 Tablespoon parsley, minced 1 teaspoon thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper
Directions
Heat oven to 500 degrees F.
Place eggplant, (if cut in half, skin side up), peppers and onion on a baking sheet and roast for 20 minutes, turning peppers once. Remove from oven, let cool and skin and seed peppers. Peel eggplant and scrape out seeds.
Cut all vegetables into julienne strips, about 2 inches long. Place vegetables in a bowl and add olive oil, lemon juice, parsley, thyme, salt and pepper; mix to blend.
Heat a skillet over medium-high heat and add vegetables. Saute just until vegetables start to brown. Serve immediately.
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