Greek-Style Eggplant

I went to a cooking class with some friends recently, and this dish was prepared. It was originally taken from Gourmet Magazine, but I've modified it several ways. The mint and feta cheese give this dish its characteristic Greek taste, so do not omit them. Serve by itself or with pita.

Ingredients

• 2 1/2-pound eggplants, skinned and cut into 1/2-inch pieces.
• 4 tablespoons olive oil
• 2 cups chopped onion
• 2 garlic cloves, minced
• 1 bell pepper, chopped into small pieces
• 1/3 cup minced fresh parsley leaves
• 3 tablespoons minced fresh mint leaves
• 3 plum tomatoes, cut into small pieces
• 1 cup crumbled feta cheese

Instructions

1. Heat the oil in a skillet over moderately high heat until it is hot, and then saute the eggplant pieces until they are golden.
2. Stir in the onion and garlic, and cook until the onion has softened.
3. Add the tomatoes and cook until they've softened.
4. Add the bell peppers (if using) until they've softened too.
5. Remove the skillet from heat and stir in the parsley, mint, and feta. Add salt and pepper to taste.

Serves 4-6.