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
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; 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.