Organic Buying Club of So. Fla.

Olive oil
1 2 1/2- to 3-inch-diameter eggplant, cut into six 3/4-inch-thick rounds
1 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips (can sub the mini peppers)
1/2 cup crumbled feta cheese (about 2 ounces)

12 small inner leaves of butter lettuce (can sub the salad mix for bed)
10 large imported green Greek olives, pitted, chopped
1 teaspoon finely chopped fresh oregano

Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add eggplant to skillet, arranging in single layer. Sprinkle eggplant with salt and pepper. Saut