I'm not sure about all the vegetable mincing here, to be honest - unless it's a US term. I'd just chop things up in a rough sort of fashion, as I always do.
1 large aubergine, peeled if you like, cut into 1" cubes - or smaller if you want
a little oil, for the baking tray
4 tbsps olive oil
2 tbsps red wine vinegar
1 medium clove garlic, minced
1/2 tsp salt
1/2 tsp basil
1/4 tsp thyme
1/4 tsp marjoram or oregano
1 tbsp fresh lemon juice
1/4 cup finely minced parsely
2 small spring onions, finely minced
1/2 medium red pepper, minced
1/2 medium green pepper, minced
1 medium tomato, diced
yogurt, olives, feta
meanwhile, combine oilve oil, vinegar, garlic, salt, pepper, herbs and lemon juice in a medium-sized bowl. Add still warm aubergine and stir. Cover, let it sit for at least 2 hours. (At this stage, it will keep in the fridge for several days).
add remaining vegtables within an hour or two of serving. Garnish as required.