Eggplant with Bell Pepper, Feta, and Green Olives

Eggplant with Bell Pepper, Feta, and Green Olives
Photo by Gary Moss

Ingredients

  • ½ cup crumbled feta cheese
  • 10 large imported green Greek olives
  • 1 2 1/2- to 3-inch-diameter eggplant
  • 1 teaspoon fresh oregano
  • Olive oil
  • 1 long slender red bell pepper
  • 12 small inner leaves of butter lettuce

Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add eggplant to skillet, arranging in single layer. Sprinkle eggplant with salt and pepper. Sauté until cooked through, but not browned, about 3 minutes per side. Transfer eggplant to sheet of foil; reserve skillet. A...

View full recipe at Epicurious

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