Eggplant with Bell Pepper, Feta, and Green Olives

Name: Eggplant with Bell Pepper, Feta, and Green Olives
Yield: 4 servings
Ingredients: 1 Olive oil; 1 1 2 1/2- to 3-inch-diameter eggplant, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles; 1 1 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips; 1 1/2 cup crumbled feta cheese (about 2 ounces); 1 12 small inner leaves of butter lettuce; 1 10 large imported green Greek olives, pitted, chopped; 1 1 teaspoon finely chopped fresh oregano

From the kitchen of Carly

Silky eggplant rounds topped with melted feta, sweet pepper strips, and briny chopped olives. Light, elegant, and meant to be eaten with your hands. The lettuce leaves do the work of a plate, catching all those salty, herby juices.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Olive oil
11 2 1/2- to 3-inch-diameter eggplant, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles
11 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips
11/2 cup crumbled feta cheese (about 2 ounces)
112 small inner leaves of butter lettuce
110 large imported green Greek olives, pitted, chopped
11 teaspoon finely chopped fresh oregano

Instructions

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. Sauté 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.