Slice, peel and lightly salt eggplant.

Let stand for 10 minutes to draw out moisture.

Broil eggplant slices until brown on both sides, ensuring they are just tender enough for a fork to slide in easily.

Prepare the marinade with crushed garlic, red wine, lemon juice, wine vinegar, salt, black pepper, basil, and thyme.

Chop the still-warm eggplant into bite-sized chunks.

Cover the eggplant with the marinade and allow it to absorb the flavors as it cools.

Chill the marinating eggplant in the refrigerator for 2 hours.

Just before serving, cut the tomatoes, scallions, cucumber, green pepper, and sweet red pepper into small chunks.

Toss the fresh vegetables with the marinated eggplant.

Serve the salad on a bed of greens, topped with yogurt.