Eggplant With Bell Pepper, Feta, And Green Olives
- 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
- 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. Saute until cooked through, but not browned, about 3 minutes per side. Transfer eggplant to sheet of foil; reserve skillet.
- 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.
- 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.
olive oil, diameter, long slender red bell pepper, feta cheese, butter, olives, fresh oregano
Taken from www.epicurious.com/recipes/food/views/eggplant-with-bell-pepper-feta-and-green-olives-235141 (may not work)