Shrimp with Tomatoes and Feta 
(adapted from the Weight Watcher's International Cookbook)

(2 Servings, may be doubled or tripled)

2 teaspoons olive oil
1 cup diced eggplant (see Note)
1/4 cup diced yellow pepper (see Note)
1/4 cup sliced scallions (see Note)
2 cloves garlic (I use 2 very large or 3 normal cloves)
8 small plum tomatoes, peeled, seeded and diced (canned is ok)
2 Tablespoons white wine (see Note)
2 Tablespoons water
1 Tablespoon lemon peel
1 Tablespoon chopped parsley (it's hard to have too much)
1/4 teaspoon pepper
9 oz shelled, deveined shrimp (approx 2/3 lb with shells.) (See Note)
1 oz Feta cheese (see note)

In a 12 inch non-stick skillet, heat oil, add eggplant and cook, stirring
frequently, until browned on all sides. (the recipe says about 2
minutes.  It's really about 5.)  Add yellow pepper, scallions and
garlic and saute until vegetables are softened, about a minute.  Add
remaining ingredients except shrimp and cheese..  Reduce heat to medium
and cook, stirring occasionally, for 3-4 minutes.  Add shrimp and saute
until shrimp turn pink.  Add crumbled cheese, heat through, and serve.