Eggplant and Feta Skillet the Editors of Publications International, Ltd.
Eggplant and Feta Skillet
Prep and Cook Time 20 minutes
Makes 6 servings
|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|
- 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.
|Saturated Fat||4 g|
|Total Fat||14 g|
|Calories from Fat||52 %|
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