1 medium sized eggplant, washed and sliced in 1/2 inch slices
1/2 teaspoon Italian herbs
5 oz. arugula greens
2 medium tomatoes, washed and cut into quarters
1/4 sweet onion, cut in vertical slices
1/4 cup olive oil
Zest of one lemon
2 Tablespoons lemon juice
1 teaspoon sugar
Salt and fresh ground pepper