Eggplant and Feta Skillet

Eggplant and Feta Skillet

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


  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

Calories 244
Calories from Fat 52 %
Total Fat 14 g
Saturated Fat 4 g
Cholesterol 10 mg
Carbohydrate 23 g
Fiber 7 g
Protein 7 g
Sodium 574 mg

Dietary Exchange

Starch 1/2
Vegetable 3
Meat 1/2
Fat 2-1/2

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