divided plus more for drizzling
1/4 cup torn fresh parsley leaves
1/2 tablespoon fresh rosemary needles
1 teaspoons salt
Cut the eggplant, pepper and onion into bite size pieces. Heat 1/4 cup of the Rosemary oil in a large sauté pan over medium high heat; add the eggplant pieces. (test the oil by adding one or two pieces; they should start to sizzle when they hit the oil) pan roast the eggplant for 5-7 minutes or until the pieces are soft and slightly charred. Remove and drain on a paper towel; repeat the process with the pepper, onion and garlic.
Garnish with fresh rosemary stems or parsley.
Serve with crusty bread or crackers and feta cheese.