"My wife's specialty. Similar to fattoush, but with a different assortment of vegetables, including (of course) eggplant which gives this salad an extra zing! This dish was a hit at a holiday potluck. The salad is ready to serve, but letting the entire salad soak overnight is recommended."
Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated.
Broil eggplant until flesh is pink, about 5 minutes. Flip eggplant and broil until other side is pink, about 5 minutes more. Cool eggplant. Reduce oven's temperature to 450 degrees F (230 degrees C).
Spread pita bread on a baking sheet.
Cook pita bread in preheated oven until toasted and crispy, about 10 minutes.
Combine tomatoes and green bell pepper in a large bowl; add eggplant and onion with vinegar and salt. Mix olive oil and sumac into tomato mixture; season with salt. Toss pita bread pieces into salad just before serving.