"1/4 cup of olive oil (60 ml)"
"2 cloves of garlic, minced"
"1 eggplant, cut into cubes"
"2 tomatoes, seeded and cut into cubes"
"2 small bell peppers, cut into cubes"
"1/2 teaspoon of oregano"
"4 cups of cooked rice, toasted"
"Salt to taste"
"1/4 cup of olive oil (60 ml)"
"2 cloves of garlic, minced"
"1 eggplant, cut into cubes"
"2 tomatoes, seeded and cut into cubes"
"2 small bell peppers, cut into cubes"
"1/2 teaspoon of oregano"
"4 cups of cooked rice, toasted"
"Salt to taste"
In a skillet, heat the olive oil over medium-high
Add the garlic, eggplant, tomatoes, and salt
Stir occasionally for 1 minute
Continue cooking until the eggplant is tender but still crisp (al dente)
Remove from heat, stir in oregano, and mix well
Place the salad in a bowl with the toasted rice and serve
179 calories per serving
