Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Toss 700 grams of cubed eggplant with 2 tablespoons of extra virgin olive oil and 1/2 teaspoon of salt in a large bowl.

2. 2

   Heat a wok over high heat until smoking, then add the oiled eggplant and stir-fry for 8 minutes until softened and lightly browned, then remove from the wok and set aside.

3. 3

   Add the remaining 2 tablespoons of extra virgin olive oil to the hot wok, then add 200 grams of thinly sliced red onion and 300 grams of bell peppers and stir-fry for 5 minutes until crisp-tender.

4. 4

   Stir in 4 minced garlic cloves, 1 cup of halved cherry tomatoes, 1.5 teaspoons of dried Greek oregano, 1/2 teaspoon of freshly ground black pepper, and 1/2 cup of halved Kalamata olives, cooking for an additional 2 minutes until aromatic.

5. 5

   Return the cooked eggplant to the wok along with 2 tablespoons of red wine vinegar and gently toss all the ingredients together for 1 minute to combine and heat through.

6. 6

   Transfer the wok-tossed vegetables to a serving platter and scatter 150 grams of crumbled feta cheese and 1/4 cup of fresh chopped parsley over the top.