Eggplant with Capcisum Mushroom and Feta Cheese

Delight your taste buds with this vibrant and wholesome recipe for Eggplant with Capsicum, Mushroom, and Feta Cheese! This Mediterranean-inspired dish combines tender cubes of golden-brown eggplant, sweet strips of red and yellow capsicum, and savory mushrooms, all sautéed to perfection and accented with aromatic garlic and oregano. Generously topped with creamy, tangy feta cheese and finished with a sprinkle of fresh parsley, this dish is a feast for both the eyes and the palate. Whether served as a hearty vegetarian main or a flavorful side, it’s a quick and easy recipe that’s ready in just 45 minutes, making it perfect for busy weeknights or casual entertaining. Packed with fresh vegetables, Mediterranean flavors, and healthy ingredients, this dish is a true crowd-pleaser that will find a permanent spot on your dinner table.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant
• 1 large red capsicum (bell pepper)
• 1 large yellow capsicum (bell pepper)
• 200 grams mushrooms
• 100 grams feta cheese
• 3 tablespoons olive oil
• 3 large garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Wash the eggplant, capsicums, and mushrooms thoroughly.

Step 2

Cut the eggplants into 1-inch cubes. Sprinkle them lightly with salt and set them aside in a colander for 10 minutes to draw out any bitterness. Rinse and pat dry with a paper towel.

Step 3

Deseed the red and yellow capsicums and cut them into 1-inch wide strips.

Step 4

Slice the mushrooms into thin pieces and mince the garlic cloves.

Step 5

Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.

Step 6

Add the eggplant cubes to the skillet and cook for 7-8 minutes, stirring occasionally, until they are golden and tender. Remove the eggplant and set aside.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and sauté for 1 minute until fragrant.

Step 8

Add the sliced capsicums to the skillet and sauté for 5 minutes until they start to soften.

Step 9

Add the mushrooms to the pan, stirring well to combine. Cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown.

Step 10

Return the cooked eggplant to the skillet. Sprinkle the mixture with dried oregano, salt, and black pepper. Stir well to combine and cook for 3 more minutes to allow the flavors to meld together.

Step 11

Transfer the vegetable mixture to a serving dish and crumble feta cheese over the top.

Step 12

Garnish with fresh parsley if desired. Serve warm as a main dish or a side dish.

Nutrition Facts

Serving size	(1635.1g)

Amount per serving	% Daily Value*
Calories	1165.0

Total Fat 74.3g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 8.6g
Cholesterol 89mg	0%
Sodium 4975.3mg	0%
Total Carbohydrate 99.9g	0%
Dietary Fiber 38.5g	0%
Total Sugars 54.1g
Protein 35.7g	0%

Vitamin D 16IU	0%
Calcium 676.1mg	0%
Iron 6.3mg	0%
Potassium 4054.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 11.8%

Carbs: 33.0%