From Naples, Florida: Savor the Authentic with Old World Market

This is a wonderful and delicious spread. It is excellent with fresh veggies, crackers, pita or as a side dish. Ingredients: 2 medium eggplants 2 medium tomatoes, diced 2 tbsp extra virgin olive oil 1/2 cup feta cheese, crumbled fresh parsley salt and pepper to taste Preheat the oven to 400F Peel the eggplants and cut them into cubes. In a baking dish mix the eggplant, tomatoes, olive oil, salt and pepper. Bake the eggplant and tomatoes (stirring occasionally) for about 40 min. or until tender.  Remove from the oven. Add feta cheese and parsley. Serve chilled or at room temperature. You may also like  Party Dips  and  Feta and Avocado Dip

I love baked eggplants and this is one of my favorite meatless appetizers. It is also great as a side dish or main dish. Ingredients: 2 eggplants olive oil 1/4 cup fresh basil, chopped 1 cup diced tomatoes 1 cup crumbled Feta cheese salt and pepper, to taste Wash eggplants and remove the stems. Cut lengthwise into 1/2 inch slices. Heat the olive oil in a frying pan to medium and fry the slices until soft and gently browned. Preheat oven to 375F. Mix the tomatoes, basil, salt and pepper to taste, in a bowl. Put the eggplant slices in the bottom of a baking dish and spread tomatoes mixture over them. Top with Feta cheese. Bake for 35 min. Serve hot. Pair with Rose or Pinot Gris.