greek skillet

greek skillet
ingredients
all
olive oil
onion
eggplant
salt
zucchini
garlic
minced
tomatoes
diced
lima beans
or cannelli beans
dill
fresh
pepper
couscous
feta cheese
This recipe was inspired by a Greek restaurant in Eugene, Oregon, where my husband and I would eat in the early stages of our courtship. The restaurant has long since closed, but the romance lives on.
1
Dice onion. Cut eggplant and zucchini into 1-inch pieces. Mince garlic.
2
Heat skillet and add olive oil and diced onion. Sauté until onion starts to brown.
3
Add eggplant and salt to taste.
4
Once eggplant starts to soften, add zucchini and garlic, and sauté for a couple more minutes.
5
Add diced tomatoes and juice, and cover to finish cooking vegetables.
6
Add beans until warmed through, then add salt and pepper to taste, and plenty of fresh dill.
7
Cook couscous according to package directions. Serve the couscous in a circle, around the rim of the plate, and spoon the Greek skillet into the center. Sprinkle with feta cheese and garnish with fresh dill.