Enjoy this hearty but refreshing salad as the perfect side dish.
Preheat oven to 375.
Whisk together oil, lemon, salt and pepper. Toss eggplant with 1/3 of the vinaigrette and reserve the rest.
Toss onto a baking sheet and bake until tender, about 30-40 minutes.
Let cool a little.
Whisk feta and garlic into the reserved vinaigrette.
In a large bowl, combine the cooked eggplant, peppers, tomatoes and mint. Toss with vinaigrette.
This holds up for a few hours (and can be eaten the next day too, makes good leftovers).