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Eggplant and Feta Skillet
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Publications International, Ltd., the Editors of. "Eggplant and Feta Skillet." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/eggplant-and-feta-skillet-a-recipe.htm> 15 October 2008.
Eggplant and Feta Skillet
Prep and Cook Time: 20 minutes
Yield: Makes 6 servings
Ingredients:
1/4
cup olive oil
1
medium eggplant, cut into 1-inch pieces
1
medium zucchini, cut into 1/2-inch slices
1
package (16 ounces) frozen bell peppers and onions blend, thawed and drained
2
teaspoons minced garlic
2
cans (14-1/2 ounces each) Italian-style diced tomatoes, drained
1
can (2-1/4 ounces) sliced black olives, drained
1-1/2
cups prepared croutons
3/4
cup feta cheese with basil and tomato, crumbled
Preparation:
1.
Heat oil in large skillet over high heat until hot.
2.
Add eggplant, zucchini, peppers and onions and garlic; cook and stir 6 minutes. Add tomatoes; simmer 3 minutes. Stir in olives.
3.
Sprinkle croutons and feta cheese over top.
Nutritional Information:
| Serving Size: | |
| Fiber | 7 g |
| Carbohydrate | 23 g |
| Cholesterol | 10 mg |
| Saturated Fat | 4 g |
| Total Fat | 14 g |
| Calories from Fat | 52 % |
| Calories | 244 |
| Protein | 7 g |
| Sodium | 574 mg |
Dietary Exchange:
| Fat | 2-1/2 |
| Meat | 1/2 |
| Vegetable | 3 |
| Starch | 1/2 |
This recipe appears in: European
