Wash the eggplant and cut it into pieces. Pour a generous splash of oil into the frying pan and cook the eggplant over high heat. Add more oil if needed. Once the edges are golden and the oil has been absorbed, add a splash of hot water. Let the eggplant pieces simmer gently. Crush the garlic with a garlic press and add it. Add the ground paprika. Stir a few times. The eggplant really does need a good fifteen minutes. The pieces should be tender and flavorful. Transfer to a salad bowl and deglaze with a splash of balsamic vinegar. Give everything a quick, thorough stir so the flavor can soak in.

Wash and cut the zucchini, then cook it in a little more oil. Season with the oregano and thyme. Give it plenty of time to cook as well, letting it caramelize a little. Then add it to the bowl of eggplant. Add a little more balsamic vinegar if needed.

Clean the mushrooms with a small, soft brush or paper towels. Do not wash them. Cut the mushrooms. If they are not too large, leave them whole to retain more flavor and juices. They will shrink a little more as they cook, so aim for comfortable bite-sized pieces. Cook over fairly high heat. Add them to the salad bowl as well. Give everything another quick stir.

Wash, cut and cook both bell peppers with the onion powder. Add them to the bowl as well.

Let cool slightly, then refrigerate for at least an hour. Overnight works too, allowing the flavors to soak in even more.

Serve with cherry tomatoes (halved) and a drizzle of extra virgin olive oil.