A really tasty dish, which requires very little active preparation time, and is therefore much less time-consuming than the instructions suggest. We thoroughly enjoyed this on a very hot day, together with several other salads. To enhance the visual appearance of the dish, I used ½ a red pepper, ½ an orange pepper and ½ a green pepper. I doubled the garlic, and served the eggplant salad on baby spinach leaves with slices of tomato and cucumber with several grindings of black pepper, and a handful of kalamata olives. Thank you for sharing this scrumptious recipe, which will be a regular dish during summer.