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Recipes

Eggplant with Bell Pepper, Feta, and Green Olives

By Susanna HoffmanPhotography by Gary Moss
Image may contain Food Meal Dinner and Supper

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Arrange 1 bell pepper strip atop rounded edge of each eggplant piece, trimming to fit, if necessary. Sprinkle cheese atop eggplant. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

    Step 3

    Arrange lettuce leaves on platter. Reheat oil in skillet over medium heat. Place eggplant, cheese side up, into skillet. Cover and cook until cheese softens and begins to melt, about 4 minutes. Place 1 eggplant piece atop each lettuce leaf. Sprinkle each with olives and oregano.

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