Preheat oven to 400 and line a baking sheet with foil
In a large bowl, toss together chopped eggplant, sea salt, fresh pepper and 2 tablespoons of olive oil
Layer eggplant on the baking sheet and roast for 20 minutes, tossing once or twice
Meanwhile, heat remaining tablespoon of olive oil in a small pan. Slice onion and red pepper and sauté with sea salt and fresh pepper, cooking until the onion is translucent and peppers are tender
Add garlic and half of the chili flakes, give it all a good stir and remove from heat
Once eggplant has finished roasting, sprinkle it with the remaining of chili flakes
Add everything to a large mixing bowl, toss in the mint and basil, squeeze in the lemon juice and toss again
Store, covered, in the fridge for up to a week