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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