Eggplant With Bell Pepper, Feta, And Green Olives

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Bon Appetit


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Olive oil

1 2 1/2- to 3-inch-diameter eggplant, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles

1 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips

1/2 cup crumbled feta cheese (about 2 ounces)

12 small inner leaves of butter lettuce

10 large imported green Greek olives, pitted, chopped

1 teaspoon finely chopped fresh oregano

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