1 sm Eggplant (6 oz)

1 md Red bell pepper

1 c Drained thawed frozen

-artichoke hearts 1 c Small mushroom caps, cut

-into quarters 1/4 c Water

1 tb Plus 1 ts. olive oil

1 tb Lemon juice

2 Garlic cloves, minced

1 Ts. each oregano leaves and

-red wine vinegar 1/4 ts Marjoram leaves

1/4 ts Thyme leaves

1/4 ts Basil leaves

1/4 ts Pepper

On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside. Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes. Serving for 4.