Eggplant Salad

1/3 cup olive oil
1 tbsp lemon juice
1/2 tsp oregano
2 garlic, minced
1 lb. eggplant, peeled, and cut into cubes
2 medium onion, thinly sliced and separated into rings
1 medium zucchini halved lengthwise and thinly slice
1 cup sliced fresh mushroom
1 medium tomato, peeled seeded and chopped
¼ tsp salt

Combine oil, juice, orange and garlic in large skillet. Cook and stir
occasionally, until garlic is lightly browned. Add eggplant and onion
stir to coat. Cook stirring occasionally, 10 minutes or until tender.
Remove from heat. Transfer to med serving bowl, Stir in zucchini mushrooms,
tomato and salt. Cover and refrigerate at 8 hours or overnight. Stir
before serving Sprinkle with grated Parmesan cheese if desired.

6 to 8 servings