---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Greek
       Yield: 6 servings
       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.