• 2 small eggplants
  
• 2 medium tomatoes
  
• 2 scallions
  
• 1 cucumber
  
• 1 green pepper
  
• 1 sweet red pepper
  
• chopped parsley
  

Marinade:

Ingredients (use vegan versions):

• 2 cloves crushed garlic
  
• 2 tablespoon dry vegan red wine
  
• juice from 1 lemon
  
• 1/2 cup vegan wine vinegar
  
• 1/2 teaspoon sale
  
• black pepper
  
• 1 teaspoon bazil
  
• 1/2 teaspoon each oregano & thyme
  
• 1/2 teaspoon oregano & thyme
  
• I added more vinegar to make it enough liquid
  

Slice peel & lightly sale eggplant. Let stand 10 minutes. Broil until brown on
both sides. Don't undercook or overcook. Slices should be just tender enough
so fork can slide in.

Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover
with marinade & let it absorb as it cools. Chill marinating eggplant for 2
hours.

Just before serving, cut the other vegetables into small chunks & toss with
eggplant.

Serve on greens, topped with yogurt.