Potato, Quinoa & Spinach with Eggplant & Feta Casserole

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Cook Time

What You'll Need

  • 2 medium eggplants, diced large
  • 1/3 C. Spectrum® Olive Oil
  • 1 tsp. dry oregano
  • kosher salt & ground black pepper
  • 1/2 C. Kalamata olives, pitted and halved
  • 17.3 oz. Imagine® Potato Quinoa & Spinach Soup
  • 6 oz. crumbled feta cheese

How to Make

  1. Coat eggplant pieces with the oil, oregano, salt and pepper. Place on a greased baking sheet.
  2. Roast in a pre-heated 400° F oven until almost tender, about 20 minutes. Reserve on the side.
  3. Place the eggplant and olives in a greased ovenproof casserole dish. Pour in the Imagine® Potato Quinoa & Spinach Soup. Top with the cheese.
  4. Lower the oven temperature to 350° F and bake for 15 minutes until cooked through and golden on top. Serve hot.