This is more of the salad than a vegetable stew with the flavors of classic Mediterranean dishes.
What You'll Need;
1 medium-size eggplant
1 medium white onion
2 garlic cloves
100g creamy feta cheese
A handful of thyme and basil
1 tbsp red wine vinegar
Small black olive (optional)
sea salt, freshly ground pepper
Olive oil for pan-frying
Dice all the vegetables medium size.
Chopped the onion and mince the garlic.
Heat 3 tablespoons of olive oil in a large frying pan, add the diced eggplant and cook until lightly brown on all sides. Take it out and set aside.
Using the same pan, add some more oil and fry the garlic and onions until soft then add the capsicum and zucchini, cook slowly for at least 5 minutes then add the chopped tomatoes, black olive (if you prefer) together with red wine vinegar and all the herbs. Bring to a boil and then simmer gently for another 5 minutes or when the tomatoes incorporated with the vegetables. Then add the cooked eggplants and mixed well. Season with salt and pepper to taste.
To Serve spoon the mixture on a serving bowl add some feta cheese on top and sprinkle with fresh basil. Enjoy with fresh baguette.
Serve at room temperature for the best flavors.