Roasted Turkish Eggplant with Fennel and White Peaches

Vegetable oil spray, grapeseed oil in a mist bottle if possible
8 Turkish Orange Eggplant about 1 ½ -2 inches in diameter cut in half top to bottom and each half cut into 3 wedges
1 sweet onion finely chopped
2 cups of finely shaved fennel
1 large or two small white peaches cut in half top to bottom, pit removed and cut into small wedges
¼ cup chopped fresh curly parsley
2 tablespoons banyuls vinegar (or substitute sherry or red wine vinegar)
2 teaspoons olive oil
Fine sea salt and freshly ground black pepper to taste

Preheat oven to 400 degrees.Place eggplant and onion on an oiled sheet pan, lightly coat vegetables with vegetable oil spray and season with salt and pepper.Cook until eggplant is tender, about 10 minutes.Once eggplant is cooled, in a large bowl, combine eggplant and onion mixture, fennel, peaches, parsley, vinegar, olive oil, salt and pepper.Serve immediately or refrigerate until ready to serve.

And, if you're just looking for an easy method to prepare eggplant for any summer salad creation, Forman says:–slice eggplant thinly with a knife or mandolin –spray lightly using an oil mister filled with grapeseed oil –season with salt and pepper –roast on an oiled sheet pan in a 400 degree oven or a well-oiled grill for about 3-5 minutes on each side, until tender