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: