To roast the eggplant

Cup of Yum
1. Preheat oven to 200ºC/400ºF
2. Using a vegetable peeler, peel the eggplant. Cut into 1-inch cubes (see video).Pop the cubes into a sieve over a bowl and sprinkle with the salt. Rub into all the cubes then set aside for 20 minutes.
3. After 20 minutes, using a paper towel, pat dry the eggplant and rub off any excess salt.Arrange the eggplant in a single layer on a baking sheet. Drizzle with the olive oil and toss gently to coat all the eggplant. Bake in oven for 20 minutes, until soft. (turn once during cooking)

To make the salad

1. Add the olive oil to a large frying pan over a moderate heat. Add the onion and garlic and fry for abour 6 minutes until soft and golden.
2. Add the roasted eggplant to the pan along with the crushed tomato and paprika and stir well. Cook for around 5 minutes, adding around 1/2 cup water to keep it from drying out too much.
3. Remove from the heat and stir in the sherry vinegar and half of the oregano.
4. You most likely won't need to season the salad as the eggplant was salted, but check now and adjust if you think it needs more salt. Let the salad come to room temperature.
5. Arrange the salad on a platter or in a bowl and sprinkle over the remaining oregano and drizzle with wanton abandon using a good quality extra virgin olive oil (Spanish if you can get it!) just before you serve.