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Eggplant and Feta Skillet

¼ cup of olive oil
1 medium eggplant, cut into 1 inch pieces
1 medium zucchini, cut into ½ inch slices
1 package (10 ounces) of frozen bell peppers, thawed and drained
1 package (10 ounces) of frozen diced onion, thawed and drained
2 teaspoons of bottled minced garlic
Two 14 ½ ounce cans of Italian style diced tomatoes, drained
One 2 ½ ounce can of sliced black olives, drained
1 ½ cups of prepared croutons
¾ cup of feta cheese with basil and tomato, crumbled

Heat oil in a large skillet over high heat until hot.
Add eggplant, zucchini, peppers and onions and garlic; cook and stir 6 minutes. Add tomatoes, simmer 3 minutes. Stir in olives.
Sprinkle croutons and feta cheese over top. Makes 6 servings

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