Mediterranean Vegetables With Feta Cheese
Prep: 15 min Microwave: 19 min
Stand: 5 min Cost per Serving: 59 cents
Good hot or cold.
1 small eggplant (1 pound), cut in 1-inch pieces
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
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.
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.
* Serves 6. Per serving: 97 cal, 3 g pro, 13 g car, 4 g fat, 10 mg chol, 271 mg sod. Exchanges:
2 1/2 vegetables, 1 fat