Eggplant cut into cubes. Cut large enough, so as not to in the end, after the oven black crackers :))) Mix it with olive oil, but not more than 2 tablespoons, salt, pepper. Lay the eggplant on a baking sheet and bake it in the oven at 150 for 20 minutes, stirring occasionally.

Red onion (I have a Yalta), finely chop, and I poured kipyatkom for 5 minutes, doing so is not necessary. Green also finely chop. Wash the mushrooms from the marinade.

Then mix onions and mushrooms together, add olive oil (30 ml) and balsamic vinegar, add pepper to taste but no salt. Cut the feta and mix with warm eggplant, feta begins to melt and become the sauce for our salad, then mix the two parts, that's all, our summer salad is ready!!! P. S. I, as always, love that cheese was a lot, and have put probably 250 grams feta :))) it Was very salty, next time I fix it :)