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Eggplant with Bell Pepper, Feta, and Green Olives

Eggplant with Bell Pepper, Feta, and Green Olives


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

Recipe Preparation

  • 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.

Recipe by Susanna Hoffman,Reviews Section

Eggplant and Vegetable Ragout (Şakşuka)

If you love anything with eggplant, you'll surely enjoy this flavorful Turkish appetizer, or meze, called şakşuka (shahk-SHOO-kah). Şakşuka is a vegetarian medley of eggplant and zucchini squash, fried in olive oil and mixed with a tomato sauce made from green and red peppers, onions, and garlic. This makes a thick, spreadable mixture that is delicious as a starter or side dish with grilled meats, and as a topping for grilled hamburgers and chicken breast. It even works as a spread for melba toast or crackers.

It's a versatile dish you can make year-round with any vegetables that are in season, as long as the main ingredient remains eggplant. You can make şakşuka as mild or as spicy as you like. Simply substitute sweet peppers with hot pepper varieties and add some hot pepper paste or hot pepper flakes to the tomato sauce before mixing it with the vegetables. Some people like to use a lot of tomato paste to make the sauce thicker. I prefer to cook down fresh tomatoes to make a lighter, less acidic sauce. If you don't have much time and need a shortcut, you can substitute the tomato sauce with mildly seasoned, jarred pasta sauce.

Şakşuka is easy to prepare, just make sure you have plenty of paper towels on hand to drain the fried vegetables well. The eggplant will absorb a lot of oil during frying, and too much can weigh the dish down. Before serving, şakşuka is topped with generous amounts of creamy, whipped plain yogurt seasoned with garlic.

Keto Greek Feta Traybake

This recipe is loaded with healthy ingredients filled with vitamins, nutrients and heart-healthy fats. You&rsquoll need:

  • Feta cheese
  • Cherry tomatoes
  • Olives
  • Eggplant
  • Zucchini
  • Green bell pepper
  • Red onion
  • Garlic
  • Lemon
  • Olive oil
  • Dried garlic
  • Dried thyme
  • Salt
  • Black pepper

    • Prep Time
    • 10 Minutes
    • Cook Time
    • 30 Minutes
    • Difficulty LevelEasy

    Peperonata is an evergreen Italian side dish that originates in Sicily, and is usually prepared during summer time. At this time of the year,in southern Italy, bell peppers are at their best, extremely plump and bright in color.

    Moreover, this is one of the very few Italian recipes that features bell peppers as the main ingredient. I love all kinds of peppers cooked in any fashion, which is why this is one of my favorite dishes of all times! Also, for me, this is that one dish that when I was a kid taught me that eating vegetables could actually be something enjoyable.

    I always thought there was something magical about taking just a few simple ingredients directly from the backyard or the farmer’s market and transforming them into something so delicious in just about 30 minutes. Also, I’m especially fond of this recipe as it comes directly from Ragusa, the southernmost Italian city and my grandma’s birthplace. To think that the city is even further south than most of Tunisia and Algeria coastline!

    Peperonata is beyond simple to make and it’s very popular both hot and cold, especially in southern Italy. This said, there are quite a few regional variations. Here in Liguria for instance, it is quite common to add olives, but of course you can feel free to leave them out.

    Even though peperonata originates as a side dish for grilled meats, you can actually eat it in an endless variety of ways. Here are just a few suggestions to widen your imagination: you could enjoy peperonata as an appetizer on a toasted slice of bread with some ricotta cheese, in a sandwich with cold cuts, or as a topping for homemade pizza. When I visited Sicily, I’ve even seen it used as a delicious pasta sauce!

    Recipe Summary

    • 2 tablespoons olive oil
    • 1 medium onion, sliced
    • 1 large eggplant, cut into chunks
    • 1 large orange bell pepper, cut into chunks
    • 1 large tomato, sliced
    • 2 cloves garlic, minced, or more to taste
    • 1 tablespoon minced parsley, or to taste
    • salt and ground black pepper to taste

    Preheat the oven to 350 degrees F (175 degrees C).

    Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.

    Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

    Deceptively easy desserts and globally-isnpired dinners that are wholesome, healthy, flavorful.

    Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up overseas in 7 different countries has definitely shaped her taste buds to be anything but ordinary as she creates recipes that are wholesome, healthy, and flavorful. After switching careers to pursue her passion for food by attending culinary school, Kristen has taken the next step by deciding to live a plant based lifestyle and wants to share her creations with the world. Her goal is to show that vegans can have incredibly delicious and nutrient dense foods that both promote your good habits and satisfy your guilty pleasures!

    7) Eggplant Shakshuka

    It is a great variation of regular tomatoes shakshuka. It is also a great dish for breakfasts

    image from thebrickkitchen

    • Eggplant
    • Olive oil
    • Garlic cloves
    • Parsley
    • Coriander
    • Paprika
    • Cumin
    • Red chili
    • White onion
    • Tomatoes
    • Can of tomatoes in puree
    • Brown sugar
    • Lemon juice
    • Red wine vinegar
    • Eggs
    • Coriander
    • Feta
    • Salt and pepper
    • Spinach


    Slice a thin layer from the base of each bell pepper so they sit flat in the bottom of your slow cooker. Slice off pepper tops just below stem. Discard stems, chop tops, and place in a medium bowl. Remove ribs and seeds from each pepper, leaving whole.

    Add tomatoes, beans, feta cheese, olives, couscous, white parts of scallion, garlic, and oregano to bowl with chopped pepper. Season with salt and pepper and toss to combine.

    Stuff peppers with bean mixture. Place upright in slow cooker and drizzle lightly with olive oil. Cover and cook on high for 4 hours, or low 6-8 hours.

    Garnish peppers with scallion greens and serve.


    Makes 13 - 1 cup servings
    Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.

    Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/4 cup olive oil. Season dressing to taste with salt and pepper.

    Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

    Mediterranean Chicken Stuffed Eggplant recipe! Healthy and Delicious low-calorie, low-carb recipe that looks impressive served!


    • 2 large eggplants
    • 2 pounds ground chicken
    • 1 large onion, diced
    • 1 large bell pepper, chopped
    • 4 garlic cloves, minced
    • 1 tsp. Za'atar
    • 1 tsp. sumac
    • 1 tsp. paprika
    • 1 cup pasta sauce
    • 2 tbsp. olive oil
    • salt/pepper to taste
    • feta cheese (optional)
    • green onions


    1. Cut the eggplants in half lengthwise, and carefully hollow out inside of eggplant, leaving a sturdy shell for stuffing.
    2. Removed flesh and chop.
    3. Heat the olive oil in a large skillet over medium heat.
    4. Sauté onion until tender, about 5-6 minutes.
    5. Add ground chicken, paprika, sumac, salt, and pepper. Cook until the chicken is no longer pink, about 10 minutes.
    6. Add the chopped eggplant, bell pepper, and garlic. Cook until the eggplant is tender, about 8 minutes.
    7. Stir in pasta sauce, olive oil, and salt/pepper to taste. Mix and remove the skillet from the heat.
    8. Place the eggplant halves on the parchment paper lined cookie sheet and stuff them with the chicken/eggplant mixture.
    9. Garnish with feta cheese and green onions.
    10. Drizzle a little olive oil on top.
    11. Bake in the preheated at 400ºF oven for 30-35 minutes, until tender.
    12. Remove from the oven.
    13. Serve warm or at room temperature with additional feta cheese and diced green onions.
    Nutrition Information:

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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