Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Eggplant (6 oz) 1 tb Lemon juice
1 md Red bell pepper 2 Garlic cloves, minced
1 c Drained thawed frozen 1 Ts. each oregano leaves and
-artichoke hearts -red wine vinegar
1 c Small mushroom caps, cut 1/4 ts Marjoram leaves
-into quarters 1/4 ts Thyme leaves
1/4 c Water 1/4 ts Basil leaves
1 tb Plus 1 ts. olive oil 1/4 ts Pepper

On baking sheet broil eggplant and bell pepper 3 inches from heat
source, turning frequently, until charred on all sides; transfer to
brown paper bag and let stand until cool enough to handle, 15 to 20
minutes. Peel and dice eggplant; transfer to medium bowl. Peel
pepper; remove and discard stem end and seeds. Cut pepper into thin
strips and add to eggplant; add artichoke hearts to bowl and set
aside.

Spray 9-inch skillet with nonstick cooking spray and heat over
medium-high heat; add mushrooms and cook, stirring occasionally,
until just cooked through, 1 to 2 minutes. Add to eggplant mixture.
In small bowl combine remaining ingredients, mixing well; pour over
vegetable mixture and toss to coat. Cover with plastic wrap and let
marinate for at least 30 minutes. Serving for 4.

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