First, you must prepare the eggplant. Slice it, then put it on a cooling rack over a cookie sheet. Sprinkle both sides liberally with salt and wait. It will begin to look like its crying; this is because it's giving up the bitterness. So they're happy tears. Leave it to cry for about 15 minutes.
Turn on your oven to 400. We're roasting.
Next, chop your veggies. I used a tomato, a squash, a green pepper, an ear of sweet corn, and half an onion. If you're not aggressive about flavor like I am, use a quarter of the onion. Sorry coworkers.
Chop it all into bite sized pieces. The corn is easier if you do that over the bowl. Just sayin, heard it from a friend.
Next, make croutons. But Milton, you say, can't you buy those at the store? Yes, you can, but I didn't want to go to the store and homemade is better and not very hard. Cut about 7 pieces of bread into chunks, then toss with 2 tablespoons of olive oil. Put into the oven for 5-7 minutes. Now you've made croutons.
While your eggplant is roasting for around 20 minutes, make the dressing. Put 4 tablespoons olive oil, 4 tablespoons balsamic, a few cloves of garlic, and salt and pepper in a jar. Shake it like a Polaroid picture until combined.