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| Amount | Ingredient |
| 1 | 4-ounce package crumbled feta cheese with basil and tomato |
| 1 | 6-ounce jar marinated artichoke hearts, drained and coarsely chopped, liquid reserved |
| 3 cups | cooked long grain white rice, cooled |
| 1 | medium eggplant, cut lengthwise into 1/2-inch slices |
| 1/2 cup | pitted kalamata olives, chopped |
| | Salt and pepper |
| 1/4 cup | sliced fresh basil leaves |
| 2 tablespoons | vegetable oil |
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