The Mediterranean flavors in this simple saute blend and make a pleasing, light vegetarian meal. I've had this recipe since I was in junior high school, and am not sure of the origin, but it's been a standby in my house for more years than I care to remember :-)

Ingredients

6 serv.

medium eggplant↗1
olive oil↗1⁄4 cup
butter↗2 tablespoons
onion↗1 cup
chopped
garlic cloves↗2
crushed
can tomatoes↗1
diced
parsley↗1⁄2 cup
chopped
lemon juice↗1⁄4 cup
nutmeg↗1 teaspoon
salt↗1 teaspoon
pepper↗1⁄2 teaspoon
feta cheese↗1⁄2 cup
crumbled

Step-by-step instructions

1
Peel eggplant and cut in 1/2 inch cubes.
2
In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove.
3
Saute onion and garlic until soft.
4
Return eggplant and add can of tomatoes, drained.
5
Add parsley, lemon juice and the spices.
6
Bring to a boil, reduce heat and simmer 15 minutes.
7
Sprinkle with feta cheese
8
Serve over rice or wide egg noodles.

Source: food.com

Original recipe ↗

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