Greek Marinated Vegetable Salad

      1 sm Eggplant (6 oz)                     1 tb Lemon juice
      1 md Red bell pepper                     2    Garlic cloves, minced
      1 c  Drained thawed frozen               1    Ts. each oregano leaves and
           -artichoke hearts                        -red wine vinegar
      1 c  Small mushroom caps, cut          1/4 ts Marjoram leaves
           -into quarters                    1/4 ts Thyme leaves
    1/4 c  Water                             1/4 ts Basil leaves
      1 tb Plus 1 ts. olive oil              1/4 ts Pepper

  On baking sheet broil eggplant and bell pepper 3 inches from heat
  source, turning frequently, until charred on all sides; transfer to
  brown paper bag and let stand until cool enough to handle, 15 to 20
  minutes. Peel and dice eggplant; transfer to medium bowl. Peel
  pepper; remove and discard stem end and seeds. Cut pepper into thin
  strips and add to eggplant; add artichoke hearts to bowl and set
  aside.

  Spray 9-inch skillet with nonstick cooking spray and heat over
  medium-high heat; add mushrooms and cook, stirring occasionally,
  until just cooked through, 1 to 2 minutes. Add to eggplant mixture.
  In small bowl combine remaining ingredients, mixing well; pour over
  vegetable mixture and toss to coat. Cover with plastic wrap and let
  marinate for at least 30 minutes. Serving for 4.