INGREDIENTS
3 tbsp
olive oil, divided
1
eggplant, (about 2.5 to 3 pounds)
1
red bell pepper, cored and cut into 4 large pieces
1/2
medium onion, cut into 4 wedges
2
garlic cloves, peeled
1
tomato
3/4 cup
crumbled feta
1 tbsp
fresh lemon juice
salt and pepper