Sauteed Eggplant with Oregano-Vegetable Toss | Foodland

Ingredients

• 2 tbsp all-purpose flour 30 mL
• 1/2 tsp each salt and pepper, divided 2 mL
• 1 small eggplant, cut into 1/2 in. (1.25 cm) thick slices (approx. 8 to 10 slices) 0
• 1/4 cup olive oil, divided 60 mL
• 1 cup sliced white mushrooms 250 mL
• 1 cup diced green zucchini 250 mL
• 1 1/2 cups diced fresh tomatoes 375 mL
• 2 tbsp Oregano Seasoning Paste 30 mL
• 1 cup crushed Roasted Garlic & Rosemary Croutons 250 mL
• 1/2 cup finely sliced green onions 125 mL
• 1/4 cup crumbled feta cheese 60 mL