Fresh eggplant and tomatoes sautéed with herbs and garlic then topped with breadcrumbs and feta then broiled until crisp and toasty. A perfect and delicious addition to any late summer table!

INGREDIENTS

3-4T olive oil
1 small eggplant, 3/4″ cubed
2 medium slicer tomatoes, 3/4″ cubed
1/4t salt
1/4t black pepper
2 garlic cloves, minced
1/4t thyme
1/2c breadcrumbs
1/2c feta, crumbled
1/2t oregano

INSTRUCTIONS

Heat up your broiler.

Bring an oven-safe skillet to medium-med-high heat. Pour in oil then eggplant with a pinch of salt, stir and cook for 2-3 minutes (if it starts stick and look dry, add a little more oil). Next, dump in the tomatoes, salt, pepper and garlic, stir it around for about a minute. Turn off the heat and spread out the veg, making sure its in a single layer.

In a small bowl, stir together breadcrumbs, feta and oregano then evenly sprinkle over the veg. Place under the broiler for 3-5 minutes.

ENJOY!