FOR THE SALAD
FOR THE DRESSING
Preheat the oven to 360 F/ 180 C
Cut the eggplant into disks and place them onto a baking sheet. Drizzle generously with lots of Italian olive oil. Season with coarse salt, black pepper, and Herbs De Provence. Massage the veggies to coat. Roast in the oven for 30 to 40 minutes till the eggplant is nicely charred.
Whisk together the ingredients for the dressing and set aside. To assemble, place the eggplant on a large flat platter. Scatter with the red and yellow peppers. Top with crumbled feta and garnish with fresh basil and mint. Dress the salad just before serving.