- 3 tablespoons olive oil
- 1 medium-large eggplant, cut into 3/4-inch cubes
- 2 medium zucchini, cut into 3/4-inch cubes
- 4 plum tomatoes, cut into 3/4-inch cubes
- 2 teaspoons ground cumin
- 1 large green onion, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh mint
- 1 tablespoon minced fresh cilantro
- 1 large garlic clove, pressed
- Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.