Low Fat Eggplant Salad Recipe

Ingredients

2 tablespoons olive oil

3 cups eggplant, peeled and cubed

1/2 cup chopped onion

1/2 cup chopped green pepper

1 clove garlic, minced

1/2 cup chopped fresh tomato

2 tablespoons wine vinegar

1 tablespoon dried parsley

Salt and pepper to taste

Method

Heat oil in a large nonstick skillet. Add eggplant, onions, green pepper,

and garlic. Cook quickly over medium-high heat until eggplant is brown; stir

frequently. Transfer to a large bowl. Add remaining ingredients; toss well

to coat. Chill several hours.

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