Mediterranean Shrimp

4 tsp olive oil
2 cups finely chopped peeled eggplant
1 red onion, chopped
3 garlic cloves, minced
6 plum tomatoes, finely chopped
1/2 cup dry white wine
1 TBSP chopped oregano or marjoram
1/2 cup water
3/4 lb. medium shrimp, peeled and eveined
1/3 cup crumbled feta cheese
2 TBSP chopped flat-leaf parsley

Heat the oil in a nonstick skellet. Add the eggplant and saute until lightly browned. Stir in the onion and garlic and saute until fragrant. Add the tomatoes, wine, oregano, and water, then bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid evaporates.

Add the shrimp to the veggies and cook, stirring frequently, until they turn pink. Sprinkle shrimp and veggies with the feta and parsley and serve.

serves 4

Points per serving: 4

**Tip- Serve this over orzo with lemon wedges on the side. If you have any leftovers stuff them into a pita for lunch the next day.**