How to make
Cut the eggplant into large cubes and the tomato into smaller ones.
Place them in a baking pan, sprinkle with garlic powder, basil and thyme and bake at 390°F (200°C) for 15-20 minutes until done.
When the vegetables are roasted, put them in a bowl, add the beans and chopped olives (I used grilled green olives).
The bean salad is seasoned with olive oil, black pepper and salt.
