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An Eggcelent Eggxample for how to use Eggplant in a yummy, delightful way from the kitchens of  chrismukkah (sorry about all the egg words couldn't help myself)

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This dish was more egged on by my stepmom, and its really different!

Ingredients:

3-4 baby eggplants (picked from our garden)
3 Italian sweet peppers, chopped (also picked)
4-5 Moroccan cured olives, finely chopped
can of tomato sauce (used garlic and herb, but any tomato sauce is fine)
1 shallot, finely chopped
'jigger' of leftover olive oil & vinegar mix from a Greek salad (about 1/4 cup)
same sized container of leftover crumbled feta (also 1/4 cup)
salt and pepper to taste
pinch of oregano (I would use fresh, but dried is fine as well)

And ALL you have to do:

Sauté the peppers and shallot first in a saucepan, to get soft and translucent

Then add the eggplant, sliced thinly lengthwise, sauté in same oil and season with salt and pepper...add a touch of oregano...

Preheat your oven to 350 degrees F

...Should only take maybe 5 - 10 minutes on high in the skillet, and once the eggplant gets a bit soft, add in the chopped olives - by that time, your oven should be ready to go

Then transfer to a decent sized casserole dish...layer with sauce and feta, and make sure there's feta on top as well -

Cook in the oven (and you can leave it uncovered, it isn't going to splatter) for another 20 minutes if that, and serve!

Was served with a boxed rice mix not worth mentioning, but its quite tasty! :)

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Allergy warning – recipe contains dairy products