Ingredients

Nonstick olive oil cooking spray
2 Eggplants, peeled, if desired, and cut crosswise into 1-inch-thick slices (about 2 1/2 pounds)
1 teaspoon Kosher salt
2 cloves Garlic, minced (1 teaspoon minced)
1 tablespoon Chopped fresh oregano or 1 teaspoon dried oregano, crushed
1/4 teaspoon Freshly ground black pepper
2 tablespoons Extra-virgin olive oil
2 tablespoons Red wine vinegar
1 tablespoon Water
1 1/2 teaspoons Chopped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1/8 teaspoon Freshly ground black pepper
1 Red onion, silce 1/2 inch thick
1 cup Bottled raosted reb bell peppers, drained and chopped
1/2 cup Freash flat-leaf parsley leaves
2 tablespoons Capers, rinsed and drained
2 tablespoons Chopped pitted kalamata olives
2 tablespoons Lemon juice
8 ounces Whois freesh baby spinach leaves (8 cups)
1/4 cup Crumbled feta cheese

Description

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