recipe: eggplant and feta skillet

eggpland and feta skillet

In Friday’s posting I mentioned that at our house every week we have meatless monday.  As promised, here’s one of our favourite meatless meals:

Eggplant and Feta Skillet

1/4 cup olive oil

1 medium eggplant, cut into 1 inch chunks

1 medium zucchini, cut into 1/2 inch slices

1 green pepper, cut into 1 inch chunks

1 onion, cut into 1 inch chunks

2 cloves of garlic, minced

1 can (796 mL / 28 oz) of tomatoes, diced and drained

kalamata olives, to taste, diced

1 1/2 cups croutons

3/4 cup greek feta cheese, crumbled – it’s worth it to find feta that’s labeled Greek

Heat oil in a big frying pan over medium heat until hot.

Add eggplant, zucchini, green pepper, onion, and garlic; cook and stir 6 minutes. Add tomatoes; simmer 3 minutes.  Remove from heat, place on individual serving plates and sprinkle with olives, croutons, and feta.

Makes 4-6 servings.

I got this recipe from a friend’s slow cooker cookbook (and I made a few tiny modifications) but I can’t remember what the book is called, if anyone out there recognizes it let me know.  I just googled it and discovered that it can also be found online here:

2 thoughts on “recipe: eggplant and feta skillet

  1. Jillian says:

    This looks delicious. Eggplant and zucchini are two of my favorite vegetables, especially during the summer. I will be trying this very soon.

  2. Karen says:

    I have a similar recipe – same ingredients except no tomatoes or croutons.Roast in oven at 350 degrees for about 15 – 20 minutes (or until veggies are done to your liking). Mix in feta and serve. It\’s great cold, room temperature, or hot from oven. It\’s even good the next day in a pita!
    Thanks for this great Meatless Monday! What a wonderful idea.

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