Mediterranean Vegetables with Feta Cheese
1 small eggplant (1 pound), cut in 1-inch pieces
1. Put eggplant in a deep 2-quart microwave-safe casserole. Cover with lid or vented plastic wrap. Microwave on high 4 to 6 minutes, stirring once or twice, just until barely tender. Drain in colander.
1 teaspoon olive oil
1 large onion, coarsely chopped (1 cup)
1 each large green bell pepper and red bell pepper, coarsely chopped (2 cups)
1 cup cherry-tomato halves
1/2 cup sliced fresh mushrooms
6 black (ripe) greek olives, pitted and chopped
2 tablespoons each red-wine vinegar and ketchup
1 tablespoon minced garlic
1/2 cup coarsely crumbled feta cheese
2. Put oil, onion and bell peppers in same casserole. Stir to mix. Cover and microwave on high 4 to 5 minutes, stirring once, until vegetables are crisp-tender.
3. Stir in eggplant and remaining ingredients except feta cheese. Cover and microwave on high 6 to 8 minutes, stirring twice, until all vegetables are tender. Sprinkle cheese over top. Cover and let stand 5 minutes or until cheese just starts to melt.
Just what I was looking for - great recipe
Ingrid, Battery Hill
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