Eggplant Salad

In a kadhai, heat 1 tsp oil.

Add 1/2 cup diced eggplant and saute well.

Then add 1/8 cup each of diced red capsicum, yellow capsicum, green capsicum, and stir fry.

Remove from the flame and transfer the vegetables to a mixing bowl.

To the stir fried vegetables, add 1/8 cup diced tomato, 4 sliced green olives, 1/8th tsp salt, 1/8th tsp black pepper powder, 1 tsp chopped coriander leaves and 1/2 tsp lemon juice. Mix well.

Give a nestle twist by adding flaxseeds.

Serve fresh.