Ingredients
1/2 cup olive oil
3 tbsp. lemon juice
3/4 tsp. kosher salt
1/2 tsp. pepper
1 3/4 lb. eggplant, cut into 1-inch chunks
3 oz. feta
1 clove garlic, minced
1 tbsp. capers
1 lb. mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup mint leaves
Preparation
Preheat oven to 425 degrees Whisk together oil, lemon juice, salt and pepper Toss eggplant with 1/3 of vinaigrette, reserve the rest Arrange on baking sheet Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool a bit so won’t melt feta Whisk feta, garlic and capers in reserved vinaigrette In large bowl, combine eggplant, peppers, tomatoes and mint Toss with vinaigrette, and serve immediately or within a couple hours (holds up all day, not much longer)
