|200g||Sirtakis Sheep Cheese, crumbled|
|2||bell peppers, red and green|
|2||cloves of garlic|
|1 cup||smooth parsley, chopped|
Wash, slice and salt the eggplant and allow it to sit for 10 minutes in the refrigerator. Wash and quarter the peppers. Wash the zucchini and cut into slices. Rinse the eggplant slices and pat dry. Lightly flour the vegetables and fry in hot oil until golden brown. Braise the chopped garlic and diced onions in 2 tablespoons of oil until glassy. Add the chopped chili pepper and peeled, seeded and diced tomatoes. Mix the chopped parsley with the feta cheese and distribute over all the vegetables. Then bake the entire mixture for a short time at 200ºC (390ºF).