Take your eggplant and cut in it half the long way
Peel if you like or keep the peel on if you prefer
Cut the eggplant into 1"cubes
Toss in a bowl with about 3 T of olive oil and seasonings like onion & garlic granules, salt & pepper
Spread in one layer on a parchment lined baking sheet
Put in the oven at 425 degrees for about 30 minutes, stirring every 10 minutes in the beginning and more frequently towards the end.
Combine with rest of ingredients, toss and chill for at least an hour
*Serve on small romaine lettuce leaves (lettuce hearts) or as a topping on a bed of lettuce or salad. It's also good as a topping for crackers.