3 teaspoons olive oil, divided
1 tablespoon julienne-cut onions, for garnish
1/2 teaspoon minced garlic
1 2/3 cups peeled 1/2 inch cubed eggplant
2 tablespoons medium diced red bell peppers
3 tablespoons salsa
1/4 cup coarsely chopped, firmly packed fresh spinach
1 tablespoon julienne-cut sun-dried tomatoes
2 tablespoons reduced fat feta cheese
15 Athens Mini Fillo Shells (1 box)
In a small skillet, heat 1 teaspoon of oil over medium heat and slowly saute onions until fully caramelized and dark brown about 5 minutes. Remove onions and set aside.
Heat 2 teaspoons of oil, add garlic and saute for 1 to 2 minutes. Add eggplant and saute for 7 to 10 minutes. Add bell peppers and salsa. Simmer until all liquid is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix lightly.
Spoon 1 rounded teaspoon of filling into each fillo shell. Garnish with the caramelized onion. Heat in preheated 350 degrees F oven for 5 minutes. Serve warm.