eggplant with tomatoes and feta cheese


1.5 lb japanese,chinese or other long thin eggplant
1.5 lb tomatoes,finely diced
1/3 cup chopped fresh basil
1 Tbsp minced garlic
1/2 lb crumbles feta cheese
olive oil

preheat the oven to 350
peel the eggplant and slice longways about 1/4 inch thich
heat the oil in a large saute pan until hot
working in batches fry th eggplant about 2 minutes a side until starting to brown. you may need to add oil after each batch as the eggplant will absorb a lot of oil

place the sauteed eggplant in a single layer in a large baking dish
in a bowl combine the diced tomatoes,basil and garlic. mix well and spread over the eggplant
sprinkle the feta over the eggplant and tomatoes
bake for 45 minutes

serve 4


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