RODOS
KALAMATA
PAROS
FLORINA
IKARIA
GREVENA
KAVALA
ΚΟΖΑΝΙ
KITHIRA
ΤRIKALA
AGIOS NIKOLAOS
ZAGOROCHORIA
KOUFONISIA
TRIPOLI
LESVOS
KARPENISI
KEFALONIA
KASTORIA
NISIROS
SKOPELOSEGGPLANTS WITH PEPPERS STEW AND FETA CHEESE
Ingredients
- 1/3 cup olive oil ALTIS / SOLON / ELANTHI
- 6 flasks eggplants
- 3 peppers from Florina
- 200 gr. feta cheese « ΔΙΒΑΝΗ»
- 4 dry onions
- 2 gloves garlic
- 4 chopped tomatoes
- 4 tablespoons balsamic cream «KALAMATA PAPADIMITRIOU»
- salt - pepper
- cumin
- paprika
- mint leaves
- parsley leaves
Directions
Heat the oil and sauté the onions until they soften. Add the garlic, the eggplants and the peppers. Sauté for 5 'while stirring. Pour the balsamic cream with strawberry «KALAMATA PAPADIMITRIOU» and add the tomatoes.
Add salt and pepper, add the cumin and paprika and simmer the food for 30 ' until it thickens. Towards the end of boiling, add the feta cheese chopped into chunks and the herbs.
Eat it cold on toasted bread. Served with grilled sausages.
