Eggplant & Feta Skillet


Super flavorful dish that is so easy to make! Its a favorite of mine. One small eggplant-peeled-cut in half and sliced thinly, 1/2 onion slice, 1/2 red bell pepper-sliced, one 14.5 ounce can diced tomatoes, 2 tablespoons good olive oil, one clove mince garlic, 2 slices (your choice of bread or can use seasoned croutons), s & p to taste, garnish with feta cheese crumbles.

In a large skillet (I use a cast iron one) add olive oil, onions, peppers, eggplant slices on medium heat saute until tender, drain any excess liquid, add minced garlic, stir, adjust heat to medium/low, add diced canned tomatoes, stir and cook 8 minutes.

Transfer to a serving bowl using a slotted large spoon, add toasted seasoned bread cubes or croutons, feta cheese crumbles, s & p to taste and enjoy!

Makes a great lunch or light supper!



14 thoughts on “Eggplant & Feta Skillet

  1. Hi Cheryl, This sounds really good ! 🙂 x

    Liked by 1 person

  2. Looks yummy, Cheryl. 🙂 xx

    Liked by 1 person

  3. Yum! Love veggies with Feta!

    Liked by 1 person

  4. Great recipe Cheryl! It looks delicious!

    Liked by 1 person

  5. Great combination of flavours. Nice share Cheryl.

    Liked by 1 person

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