Line a baking sheet with parchment paper and spray it with oil spray. Spread the cubes of eggplant on the baking sheet in one layer and spray on top with the oil.
Roast the eggplant for 25-30 minutes, until it is well browned.
Peel the grilled peppers, discard of the stem and the seeds, and cut the flesh into ½ inch strips.
In a large bowl, combine the strips of peppers, roasted eggplant, parsley, garlic, oil, salt and vinegar. Mix well and let sit for a few hours to a day before serving.