Did the common weeknight market stroll wondering what to make for dinner, when a perfect eggplant stood out and become the center piece of what was going on the plate. Olive oil drenched eggplant with green olives, feta cheese, fresh oregano and tomato was the plan. First the eggplant is sliced thick and salted with kosher salt to draw out what can be bitter juices. Next a quick saute with olive oil, then a scattering of olives, Greek feta cheese, parsley, oregano from the garden and a touch of Italian tomato paste. Served warm at room temperature all the flavors come through and its amazing! love this stuff. Give it a try as a side dish with grilled fish on a warm summer night.
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