Eggplant with Bell Pepper, Feta, and Green Olives

Name: Eggplant with Bell Pepper, Feta, and Green Olives
Yield: Makes 12 Servings
Ingredients: Olive oil; 1 2 1/2- to 3-inch-diameter eggplant, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles; 1 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips; 1/2 cup crumbled feta cheese (about 2 ounces); 12 small inner leaves of butter lettuce; 10 large imported green Greek olives, pitted, chopped; 1 teaspoon finely chopped fresh oregano

By Susanna HoffmanPhotography by Gary Moss

May 31, 2006

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Recipe notes