- 1 yellow bell pepper, roasted, peeled and
- 5 Tbs. extra-virgin olive oil
- 1/4 cup dry white wine
- Kosher salt and freshly ground pepper, to taste
- 1 small eggplant, about 3/4 lb., trimmed and cut
lengthwise into slices 1/4 to 1/2 inch thick (8
- 1 zucchini, about 1/2 lb., trimmed and cut
lengthwise into slices 1/4 to 1/2 inch thick
(4 slices total)
- 1 yellow onion, about 6 oz., cut crosswise into
slices 1/4 inch thick (4 slices total)
- 1 tomato, about 6 oz., cut crosswise into slices
1/4 inch thick (4 slices total)
- 1 large garlic clove, chopped
- 1 Tbs. chopped fresh oregano
- 1/2 cup crumbled feta cheese, plus more for
- 1/3 cup fresh mint leaves
- 1 Tbs. red wine vinegar
Preheat an oven to 425°F.
Arrange the eggplant, zucchini, onion and tomato slices in a single layer on a large rimmed baking sheet (or use 2 sheets). Brush with 1 1/2 Tbs. of the olive oil. Turn the slices and brush with the remaining 1 1/2 Tbs. oil. Season generously with salt and pepper. Sprinkle evenly with the garlic and oregano.
Roast the vegetables, turning once, until tender when pierced with a fork and tinged with brown, 12 to 15 minutes. Remove the pan from the oven and sprinkle the tops of the vegetables with the 1/2 cup feta cheese. Continue to roast until the cheese is softened, 2 to 3 minutes. Remove from the oven.
Using a spatula, place an eggplant slice on each individual plate. Then layer in the following order: a zucchini slice, an onion slice and a tomato slice, placing 1 or 2 mint leaves and a few sprinkles of vinegar between each layer. Top with a second eggplant slice. Drizzle the roasted pepper sauce on top of the napoleons and garnish with the remaining mint leaves and feta cheese. Serve immediately. Serves 4.