Eggplant Pastitsio with Feta, Tomatoes, Peppers and Mint

​Serves: 2 to 3
 
1 large eggplant, sliced thickly and vertically
Spray olive oil
2 -3 large ripe tomatoes, sliced thickly
¾ lb. crumbled feta cheese
1 small red bell pepper, chopped and pureéd
1 cup diced tomato
⅓ cup shredded mint
 

1. Preheat grill or broiler.
2. Spray the eggplant slices lightly with olive oil.  Grill or broil the eggplant slices until cooked through and lightly toasted.
3. Preheat oven to 350°
4. Spread a heaping tablespoon of the diced tomatoes on the bottom of an oblong or rectangular casserole dish. 
5. Place a slice of the eggplant on top of the diced tomatoes. 
6. Spread a tablespoon of the pureed pepper along the top. 
7. Add tomato slices across the surface. 
8. Sprinkle generously with the feta cheese. 
9. Sprinkle the stack with the shredded mint. 
10. Add a spoonful of the diced tomato. 
11. Repeat the layer until ingredients are used.
12. Place the casserole dish in the oven for about twenty minutes.
13. Serve with an additional sprinkle of mint.