To make the salad
Add the olive oil to a large frying pan over a moderate heat. Add the onion and garlic and fry for abour 6 minutes until soft and golden.
Add the roasted eggplant to the pan along with the crushed tomato and paprika and stir well. Cook for around 5 minutes, adding around 1/2 cup water to keep it from drying out too much.
Remove from the heat and stir in the sherry vinegar and half of the oregano.
You most likely won't need to season the salad as the eggplant was salted, but check now and adjust if you think it needs more salt. Let the salad come to room temperature.
Arrange the salad on a platter or in a bowl and sprinkle over the remaining oregano and drizzle with wanton abandon using a good quality extra virgin olive oil (Spanish if you can get it!) just before you serve.
Calories: 275kcalCarbohydrates: 21gProtein: 3gFat: 22gSaturated Fat: 3gSodium: 920mgPotassium: 696mgFiber: 9gSugar: 11gVitamin A: 407IUVitamin C: 10mgCalcium: 80mgIron: 2mg