Easy Eggplant & Feta Skillet with Zucchini & Bell Peppers

INGREDIENTS

1/4 cup olive oil 1 medium eggplant, cut into 1-inch pieces 1 medium zucchini, cut into 1/2-inch slices 1 package (16 ounces) frozen bell peppers and onions blend, thawed and drained 2 teaspoons minced garlic 2 cans (14-1/2 ounces each) Italian-style diced tomatoes, drained 1 can (2-1/4 ounces) sliced black olives, drained 1‑1/2 cups prepared croutons 3/4 cup feta cheese with basil and tomato, crumbled

PREPARATION:

1. Heat oil in large skillet over high heat until hot.
2. Add eggplant, zucchini, peppers and onions and garlic; cook and stir 6 minutes. Add tomatoes; simmer 3 minutes. Stir in olives.
3. Sprinkle croutons and feta cheese over top.

This recipe appears in: European NUTRITIONAL INFORMATION: Fiber 7 g Carbohydrate 23 g Cholesterol 10 mg Saturated Fat 4 g Total Fat 14 g Calories from Fat 52 % Calories 244 Protein 7 g Sodium 574 mg DIETARY EXCHANGE: Fat 2-1/2 Meat 1/2 Vegetable 3 Starch 1/2