Arugula Salad

• 2 bunches arugula - thinly cut
• 1/2 Granny smith apple - thinly sliced
• 1 small eggplant - peeled, cut into small cubes
• 10-12 cherry tomatoes - halved
• 1 small red bell pepper - cut into small cubes
• 1-2 tbs olive oil

For dressing

• 1 tbs balsamic vinegar
• 1 orange - squeezed
•  1-2 drops of lemon juice
• 1 garlic clove - crushed
• 2-3 tbs olive oil
• Salt
• Freshly ground black pepper

In a non-stick pan, put olive oil and cook cubed eggplants, approximately 5 minutes or until tender.
Combine all the ingredients and dressing. Salad tastes better after an hour or so.