1 1/2 lb eggplant, cut into 1/2-inch cubes
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup sundried tomatoes chopped
1/2 cup roasted red peppers, rinsed and chopped
1 tablespoon chopped flat-leaf parsley
1/4 lb feta, crumbled (1 cup)
Sauté eggplant, onion, garlic, oregano with salt and pepper to taste. (Approximately 5 minutes). Stir in tomatoes, roasted peppers and water. Cover pan and simmer. Stir occasionally. Cook until eggplant is tender and sauce is thickened.
Sprinkle with crumbled feta and garnish with parsley.