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Mediterranean Style Skillet Eggplant

5 star rating
 

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Submitted by: bjeste29

 

A healthy mix of colorful vegetables, sauteed in olive oil and seasoned with herbs and Feta cheese.
 

Ingredients

  • 1 purple eggplant (about 1 pound)
  • Salt to sprinkle eggplant
  • 2 tablespoons olive oil
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup green bell pepper, diced
  • 1/3 cup yellow bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) petite diced tomatoes with mushrooms, drained
  • 1 cup garbanzo beans from can, drained
  • 1/4 cup sliced ripe pitted olives
  • 2 tablespoons extra dry vermouth
  • 3 tablespoons fresh chopped basil
  • 3 tablespoons fresh chopped oregano
  • 1/2 cup crumbled sundried tomato and basil flavored Feta cheese
  • Fresh ground black pepper, as desired

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Method

Cut eggplant into 1/3-inch thick rounds. Sprinkle salt lightly over both sides of each round and arrange upright in a large colander with a plate under to catch liquid. Let eggplant sweat 45 minutes then firmly dab with paper towel to absorb moisture. Dice eggplant into l/3 inch thick pieces and set aside until needed. In a large nonstick skillet with deep sides, heat oil over medium high heat. Add onion, peppers and garlic to skillet and saute 3 minutes, stirring frequently. Add diced eggplant and cook until eggplant is crisp tender, about 5 to 6 minutes, stirring frequently. Add tomatoes, garbanzo beans, olives and vermouth to skillet, stir and cook 3 minutes. Reduce heat to medium low. Cover and cook for 40 minutes, stirring occasionally. Add basil and oregano during the final 5 minutes of cooking. Remove from heat and let set 3 minutes uncovered. Salt to taste then transfer to a warm serving bowl. Sprinkle Feta cheese over top and add fresh ground black pepper to taste.

 

Notes: This colorful vegetable dish is full of antioxidants and presentation is beautiful. I serve this dish to guests often requests for the recipe is almost a given. The olive oil is the only fat (a good fat) in dish, except for a sprinkling of feta cheese. It is a terrific way to serve eggplant and kudos to my Italian heritage for the wonderful flavor of fresh basil and oregano. The vermouth is optional but does add nice flavor to the vegetables.

 

Number of Servings: 6 to 8

 

Submitted by: bjeste29 ()

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