Spanish Tortilla with Mediterranean Vegetable Salad

1 medium eggplant
as needed, olive oil
to taste, salt and pepper
3 large red bell peppers, roasted and skinned
1 pint yellow tear-drop tomatoes, halved
½ cup kalamata olives, pitted and halved
3 large tomatoes, seeded and diced
½ cup olive oil
¼ cup sherry vinegar
1 Tbsp. Dijon mustard
to taste, salt and pepper

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