Thai Eggplant Salsa (Lyn Belisle)

Olive oil spray
1 lb. Japanese (slender) eggplant, ¼" dice
¼ cup rice vinegar
2 tsp. toasted sesame oil
1 Tbs. ginger, minced
1 tsp. garlic, minced
1 Tbs. soy sauce
1 Tbs. sugar
2 small red bell peppers, seeded & diced
1 medium red onion, diced
1 jalapeno pepper (or to taste), seeded & minced
1/3 cup mint and/or Vietnamese coriander leaves, chopped
Salt & freshly ground pepper to taste

Lightly mist baking sheet with cooking oil. Spread eggplant cubes evenly on baking sheet. Roast until eggplant is soft, about 10-15 minutes. Remove from oven and let cool. Combine vinegar, sesame oil, ginger, garlic, soy sauce and sugar in large bowl. Stir until sugar is dissolved. Add roasted eggplant, bell peppers, onion, jalapeno and herbs. Toss to combine. Season with salt and pepper. Let stand at room temperature 30 minutes before serving. Makes 6 servings.