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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
