Mediterranean Shrimp

INGREDIENTS:

4 tsp. olive oil

2 cups finely chopped peeled eggplant

1 red onion, chopped

3 garlic cloves, minced

6 plum tomatoes, finely chopped

1 cup water

1 tbsp. chopped oregano or marjoram

¾ lb medium shrimp, peeled & de-veined

1/3 cup crumbled, lowfat feta cheese

2 tbsp. chopped flat-leaf parsley

INSTRUCTIONS:

Heat the oil in a non-stick skillet. Add the eggplant and sauté until

lightly browned. Stir in the onion and garlic and sauté until

fragrant. Add the tomatoes, oregano, and water and bring to a boil.

Reduce heat and simmer, stirring occasionally, until most of the

liquid evaporates. Add the shrimp to the vegetables and cook,

stirring frequently, until they turn pink. Serve sprinkled with the

feta and parsley.

(serves 4)