Susan came up with this recipe even though she isn’t Greek!  It is quite simple and very tasty.  It think it works best with the Japanese (long, skinny, purple) eggplants but I suppose it could work with any eggplant.

Ingredients
2 Japanese Eggplants cut into bite sized pieces
1/2 jar Kalamata olives, pitted (about 4 oz)
4 oz block Feta Cheese, crumbled
Olive Oil

Directions
Cook eggplant in olive oil until tender
Add kalamata olives
Heat through
Remove from heat
Add feta cheese
Mix and serve warm