Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large or seedy, sprinkle the cubes with salt, place in a colander for 30-60 minutes, then rinse and pat completely dry.
Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large skillet over medium heat.
Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until soft and golden, about 10 minutes.
Remove from the pan and drain on paper towels.
Add the remaining 2 tablespoons (30 ml / 1 fl oz) of oil to the pan.
Add the zucchini and cook, stirring, for 2 minutes until it just starts to wilt.
Add the onion and garlic and cook for another 2 minutes until soft.
Stir in the tomato and thyme and cook for 1 minute more.
Remove the pan from the heat and stir in the lemon juice, salt, and pepper.
Transfer the mixture to a large salad bowl with the cooked eggplant and toss gently to combine.
Allow the salad to cool to room temperature.
Taste and adjust seasoning, then garnish with fresh parsley and serve. The salad can be refrigerated for up to 2 days.
Don't overcrowd the pan when cooking the eggplant; cook in batches if needed to ensure it browns nicely rather than steams.
