Shrimp with tomatoes and feta cheese

• 2 tsp. olive oil
• 1 cup eggplant, diced
• 1/4 cup yellow bell pepper, diced
• 3 scallions, diced
• 2 cloves garlic, minced
• 8 small plum tomatoes, blanched, peeled, seeded and diced (fresh or 1 15 oz. can)
• 1/4 cup water
• 1 Tbsp. fresh parsley, minced(or 1 tsp. dried)
• 1 Tbsp. grated lemon peel
• 1 tsp. oregano
• 1/4 tsp. pepper
• 1/2 lb. lg. shrimp , shelled, deveined
• 2 oz. feta cheese, crumbled

In a 12-inch non-stick skillet, heat the oil over high heat; add the eggplant and cook, stirring frequently, until browned on all sides, about 2 minutes.

Add the bell pepper, scallions, and garlic and sauté until the vegetables are softened, about 1 minute; add the remaining ingredients except the shrimp and cheese and stir to combine.

Reduce the heat to medium and cook, stirring occasionally, for 3 to 5 minutes; add the shrimp to the skillet and sauté, turning occasionally, until the shrimp turn pink, 1 to 2 minutes.

Add the cheese, stir to combine, and cook until the cheese is heated through, about 1 minute.

Serve immediately.

Each of the 2 servings contains 300 calories and 12 grams of fat.

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