Roasted red bell pepper relish adds a burst of color atop thick slices of lightly browned eggplant.  

Cooking spray
2 teaspoons olive oil and 1 teaspoon olive oil, divided use
1 1 1/2-pound eggplant, cut into 12 1/2-inch slices
1/8 teaspoon salt
1/2 cup roasted red bell pepper, drained if bottled, chopped
1 tablespoon snipped fresh parsley or 1/4 teaspoon dried oregano, thyme, or basil, crumbled   
1/2 teaspoon red wine vinegar
1 small garlic clove, minced
Pinch of pepper

Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray. Set aside.

Using 2 teaspoons oil, brush both sides of the eggplant slices. Sprinkle the tops with the salt. Arrange the slices in a single layer in the baking pan.

Roast for 18 to 20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes, or until browned on the bottom. Transfer the eggplant to plates.

Meanwhile, in a small bowl, stir together the bell pepper, parsley, vinegar, garlic, pepper, and remaining 1 teaspoon oil. Spoon over the eggplant.