Sauteed Eggplant with Tomato, Hot Pepper and Feta

Serves 2.5 (2 adults, 1 kid)

This year our roof deck garden is doing beautifully. The first things to mature have been the eggplant, peppers, and tomatoes--hence the birth of this dish. It really did turn out really wonderfully, with just the right amount of latent heat from the serranos. 

• 1 T. butter (or EVOO, but I think the butter is helpful)
• 2 cloves garlic, minced to a paste (w/salt)
• 4 small eggplants (our are around the size of plums), or around 1.5 cups eggplant, cut into a 1/2" dice
• 1 medium tomato, cut into a 1/4" dice
• 1/4 of a serrano pepper, minced to a 1 mm or less mince
• 2 ounces feta crumbled
• kosher salt to taste
• black pepper to taste

Melt butter in a 8 - 10" pan, then saute garlic, adding eggplant just before garlic starts to brown. Saute eggplant on medium-low until it becomes tender, adding peppers after a few minutes. Reduce heat to low, add tomatoes and cook till they have given up their liquid and become very soft. Taste, and add salt and pepper to taste. Turn off heat, crumble feta over the top, and cover. Let sit for 5-10 minutes, then serve immediately.

Serve with Lamb Burgers, or with Turkish Chicken Skewers.