Spray a rimmed baking sheet with cooking spray. Set aside.
Peel the eggplant and slice it into one-inch-thick pieces. Lightly salt the eggplant and let it stand 10 minutes.
1 medium eggplant
Put the eggplant under your broiler. Broil for 5 minutes on each side, or until lightly browned. Be careful not to overcook it.
While the eggplant is cooking, whisk together the ingredients for the dressing. This will also serve as the marinade for the eggplant.
1/2 cup red wine vinegar, 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons red wine, 2 cloves garlic, 1 teaspoon honey, 1 teaspoon kosher salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon thyme, 1/2 teaspoon black pepper
While the eggplant is still warm, chop it into cubes and put them in a sealable container. Pour the marinade over the eggplant, cover it, and refrigerate for two hours.
2 scallions, 1 green pepper, 1 red pepper, 2 medium tomatoes, 1 cucumber
Toss the eggplant with the diced vegetables and serve. This salad can be made up to 24 hours in advance and will last in the refrigerator for up to 4 days after making it.