Eggplant and Feta Skillet
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Eggplant and Feta Skillet
Prep and Cook Time 20 minutes
YIELD Makes 6 servings
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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:
- Heat oil in large skillet over high heat until hot.
- Add eggplant, zucchini, peppers and onions and garlic; cook and stir 6 minutes. Add tomatoes; simmer 3 minutes. Stir in olives.
- Sprinkle croutons and feta cheese over top.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| 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 |
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