Eggplant Salad

• 1/3 c. Crisco oil
• 1 Tbsp. lemon juice
• 1/2 tsp. dried oregano leaves
• 2 cloves garlic, minced
• 1 medium eggplant, peeled and cut into 1/2-inch cubes
• 1 medium onion, cut into rings and separated
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 c. sliced fresh mushrooms
• 1 medium tomato, peeled, seeded and chopped
• 1/4 tsp. salt

1. Combine oil, lemon juice, oregano and garlic in large skillet.
2. Cook over moderate heat, stirring occasionally, until garlic is lightly browned.
3. Add eggplant and onion.
4. Stir to coat. Cook, stirring occasionally, about 10 minutes or until eggplant is tender.
5. Remove from heat.
6. Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt.
7. Cover and refrigerate at least 8 hours or overnight.
8. Stir before serving. Sprinkle with grated Parmesan cheese, if desired.
9. Makes 6 to 8 servings.

crisco oil, lemon juice, oregano, garlic, eggplant, onion, zucchini, mushrooms, tomato, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34843 (may not work)