Blistered Eggplant with Tomatoes, Olives, and Feta

It is a nice combination of flavors. I just might slice the eggplant a little thicker so that I can broil it for 12 minutes without it turning into paper, my eggplant was a little dry after being broiled for 10 minutes on each side. Still deciding weather I like the skin left on the eggplant.

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It is an easy recipe to make. But make sure the eggplant slices are at least 1/4inch thick. I found there wasn't enough to actually layer, maybe my platter was too large. I used jarred olives, thinking the deli ones would give this dish too much oil. The end result was tasty and filling, however VERY salty. I didn't add salt to each layer, as I didn't have layers. So the salt I added was minimal. The feta, olives added much of the salt.