Step 1

Arrange the eggplant, capsicum and tomato on a large serving platter.

Step 2

Carefully drain the feta, reserving the oil. Whisk the reserved oil and balsamic glaze in a bowl until well combined. Drizzle over the vegetables, reserving 1 tablespoon of the dressing. Crumble the feta and sprinkle over the vegetables.

Step 3

Combine the reserved dressing and rocket in a bowl. Top the vegetables with the rocket mixture.