Ingredients: 1 medium eggplant, cubed 2 small-scale sweetness onions*, sliced 2 cloves garlic, minced 1 loving loving cup fresh, shelled fava beans 1 loving loving cup mixed olive-cured spicy olives**, sliced 2 tablespoons white wine vinegar 1 loving loving cup cubed feta bounding primary salt freshly company reason night pepper olive oil Directions: Preheat oven to 375. Line a baking sheet with foil. Toss the eggplant inward add-on to onion with some olive oil, (light) salt, inward add-on to pepper. Arrange inwards a single layer on the lined baking sheet. Roast for xxx minutes or until the eggplant is soft. Allow to cool. Meanwhile, boil the fava beans for 2 minutes inwards a small-scale pot. Drain. Cool. Place inwards a medium bowl. Add garlic, olives, feta inward add-on to the cooled onion inward add-on to eggplant. Toss to evenly distribute all ingredients. Serve at demo or refrigerate upward to 2 hours to meld the flavors. *I used sweetness candy onions **...