Eggplants with peppers and feta EN

One of the tastier dishes in the Greek cuisine!

It does not have many ingredients but it is delicious.
The simplicity is its triumph.
It is served with rice, bulgur or polenta.


Ingredients for 4 people:


3 sliced eggplants

6 various bell peppers thinly sliced

1 tablespoon tomato paste

4 grated tomatoes

1/2 cup of olive oil

200g of feta cheese

Oregano

Sugar

Salt and pepper

Preheat the oven to 200°C.

In a tray place a parchment paper, pour some oil and place the eggplants. Pour a little more oil on top and bake for 15 minutes.

Turn them over and continue to bake them for another 15' minutes or until they soften.

In a large skillet, sauté the peppers until they are soft.

Remove the peppers and fry the concentrated tomato in the same oil. Add the grated tomato, let the water evaporate a little and add a little bit of sugar, salt (not much because we will add the feta cheese later), pepper and oregano.
In a tray or a Pyrex spread 2-3 tablespoons of the sauce. Add the eggplants, salt, pepper and add a little sugar (sugar is my mother's tip).

Add the peppers on top.

Continue by "breaking" the feta cheese on top.

And finally the sauce and a little more oregano.

Bake at 200°C for about half an hour or until lightly browned.