Lime Veggie Salad
1/3 cup oil
1 tbs. lime juice
1/2 tsp dried oregano
2 garlic cloves, minced
1 eggplant, peel and cut into 1" cubes
1 onion, sliced into thin rings
1 zucchini, sliced in half, then lengthwise, sliced thinly
1 cup mushrooms, sliced
1 tomato, chopped
1/4 tsp. salt
Combine oil, lemon juice, oregano, and garlic in a skillet.
Cook until garlic is light golden.
Add eggplant and onion.
Cook for about 10 minutes, stirring often.
Remove and place in a bowl.
Add zucchini, mushrooms, tomato and salt.
Cover and refrigerate overnight.