I love this one for the Shabbat table - it tastes like fried eggplant, but with a fraction of the oil and no potchke.
Cut 1 medium eggplant into small cubes and 1 red pepper into strips. Place in baking pan. Drizzle with oil (really, drizzle) and mix around with your hand. Instructions for Israeli ovens: Put in oven at 200C with both top and bottom heating element on. Bake for 40 minutes. Instructions for American ovens: Put in oven on broil, but not right under the broiler - more toward the bottom of the oven, so it doesn’t burn.
Check every 10 minutes or so, making sure it gets brown but not burnt. When done, turn off oven and let sit in oven for at least 20 minutes. Take out and cool. Then mix with 3 tablespoons vinegar, 1/4 tsp. salt and 2 diced garlic cloves (or 1/4 tsp garlic powder). Let marinate in fridge for a few hours before serving. Enjoy!