Modern Vegetable Side Dish For Passover

3 large eggplants (about 1 1/2 pounds each), peeled and cut into 1/2-inch cubes
3 tablespoons Sea salt
3 red bell peppers
9 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
3 tablespoons Balsamic Vinegar or Apple Cider Vinegar if you can't find Kosher Balsamic
2 teaspoons Splenda
1/4 cup fresh rosemary or basil, chooped

Sheets of whole wheat matzoh, for serving

Rinse eggplant under cold water and blot dry with paper towels. 

In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. 

Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.

Transfer eggplant and garlic to large bowl. 

Add peppers, rosemary, vinegar, and sugar and toss to combine. 

Chill overnight. Serve cold or at room temperature, accompanied by matzoh.