Step 1

Preheat oven to 400º F. Spay a baking dish, or baking pan.

Step 2

In a small bowl, mix the olive oil and the greek seasoning. Set aside.

Step 3

Open the canned artichokes. Squeeze out excess liquid, and chop.

Step 4

Wash eggplant. Cut in half lengthwise. Slice a small piece off the back of each half just so the eggplant lays flat on the dish.

Step 5

Score the inside of each half in a diagonal pattern.

Step 6

Brush each half with the oil mixture.

Step 7

Top each half with the artichokes, feta and olives.

Step 8

Bake for 25 minutes, or until the skin has softened. If the cheese is browning too quickly, you can cover loosely with foil.

Step 9

Remove from oven, let cool for a couple of minutes and slice.

Step 10

ENJOY!!