Preheat the oven to 430°F or 220°C. Line a baking tray with parchment paper. Wash and dry the eggplant and remove its stem. Slice eggplant, then cut it into ¾ inch (2cm) cubes.
Transfer onto a baking sheet, arrange on a single layer without overlapping, and drizzle with extra virgin olive oil, salt, and pepper. Toss to spread seasoning.Tip: optionally, you can add some fresh thyme or oregano or some dried herbs.
Roast eggplant for 20 minutes, flip with a spatula, and roast for 5 to 10 more minutes.Tip: poke them with a fork to check for doneness. The fork should slide in easily.
CHOP VEGGIES
To a large bowl, add: drained and rinsed chickpeas, sliced pitted black olives, finely chopped onion, sliced zucchini, quartered cherry tomatoes, diced yellow bellpepper, and finely chopped parsley.
Season with extra virgin olive oil, salt, pepper, and freshly squeezed lemon juice, mix well and set aside.When the eggplants are cooked, add them to the bowl.
Mix well, taste, and adjust for salt and lemon juice. Serve as is, at room temperature, with a slice of toasted bread, or warm pita bread.
ADD PASTA (OPTIONAL)
Adding pasta is optional but we recommend it if you want to turn your eggplant salad into a complete meal.Cook farfalle or another short pasta type in plenty of salted boiling water until al dente.Drain the pasta, rinse it under cold water for 30 seconds to cool it down slightly, and add it to the bowl with the other ingredients.Mix well, taste, and adjust for seasoning. You might need to add a little more olive oil, parsley, and lemon juice.