1 medium eggplant, cubed
2 small sweet onions*, sliced
2 cloves garlic, minced
1 cup fresh, shelled fava beans
1 cup mixed olive-cured spicy olives**, sliced
2 tablespoons white wine vinegar
1 cup cubed feta
freshly ground black pepper
Preheat oven to 375. Line a baking sheet with foil. Toss the eggplant and onion with some olive oil, (light) salt, and pepper. Arrange in a single layer on the lined baking sheet. Roast for 30 minutes or until the eggplant is soft. Allow to cool.
Meanwhile, boil the fava beans for 2 minutes in a small pot. Drain. Cool. Place in a medium bowl. Add garlic, olives, feta and the cooled onion and eggplant. Toss to evenly distribute all ingredients. Serve immediately or refrigerate up to 2 hours to meld the flavors.
*I used sweet candy onions
**I buy mine by the pound at my local Italian store but they should be available at any olive bar. They have loads of red pepper flakes so they are pretty spicy!