Eggplant Caponata Salad

Name: Eggplant Caponata Salad
Total time: 30 min
Yield: 6
Ingredients: 1/4 cup of extra virgin olive oil (60 ml); 2 cloves of garlic, minced; 1 eggplant, cut into cubes; 2 tomatoes, seeded and cut into cubes; 2 small zucchinis, cut into cubes; 1/2 teaspoon of oregano; 4 cups of roasted corn kernels; Salt to taste

1
1/4 cup of extra virgin olive oil (60 ml)
2
2 cloves of garlic, minced
3
1 eggplant, cut into cubes
4
2 tomatoes, seeded and cut into cubes
5
2 small zucchinis, cut into cubes
6
1/2 teaspoon of oregano
7
4 cups of roasted corn kernels
8
Salt to taste

Ingredients

1
1/4 cup of extra virgin olive oil (60 ml)
2
2 cloves of garlic, minced
3
1 eggplant, cut into cubes
4
2 tomatoes, seeded and cut into cubes
5
2 small zucchinis, cut into cubes
6
1/2 teaspoon of oregano
7
4 cups of roasted corn kernels
8
Salt to taste

Directions

1
Heat the olive oil in a pan, add the garlic, eggplant, tomato, and salt
2
Cook for 1 minute, stirring occasionally
3
Add the zucchini and continue cooking until it's tender but still crisp (al dente)
4
Remove from heat, stir in oregano, and mix well
5
Serve in a bowl with roasted corn kernels
6
179 calories per serving