Mediterranean Eggplant With Feta

• *1 tbsp olive oil
• *1 yellow onion, sliced
• *1 garlic clove, minced
• *2 medium eggplants, peeled and cubed (approximately 7 cups)
• *3 cups crushed tomatoes
• *1 1/2 tbsps fresh chopped dill
• *1 tsp dried oregano flakes
• *1/2 cup chicken broth
• *1 cup pitted kalamata olives, halved
• *6 ounces feta, crumbled
• *1/2 cup toasted pine nuts

1. Heat olive oil in a saucepan over medium heat, add onions and garlic and saute until onions are translucent, about 10 minutes. Add eggplant through chicken broth and season with salt and pepper. Saute, stirring often, until eggplant is soft and flavors are melded, about 20-25 minutes. Add feta, olives and pine nuts, saute for another 2 minutes until feta is melted.

olive oil, yellow onion, garlic, eggplants, tomatoes, dill, oregano flakes, chicken broth, olives, feta, nuts

Taken from www.epicurious.com/recipes/member/views/mediterranean-eggplant-with-feta-1202766 (may not work)