Aubergines with Cheese
INGREDIENTS:
6-8 Mini aubergines in pieces (2 “flasks”)
2 cloves garlic, finely-chopped
1 onion, chopped
100g olive oil
3 ripe tomatoes, oven-baked
2 tsps paste of sun-dried tomato
salt
pepper
sugar
parsley, finely-chopped
basil, finely-chopped
200g feta cheese
200g manouri cheese
½ glass Samian white wine
250g of three different-colour peppers, cut into strips
INSTRUCTIONS:
Wash the aubergines well, and cut them in half. Slash their skin lightly, so as to help them fry more easily. Fry in a deep-fryer or in a frying pan with hot oil. Add olive oil to a frying pan, let it heat up a little and sauté the onion and garlic. After these have been sautéed and have browned, add the peppers and the oven-baked tomatoes, along with a little salt and olive oil (remove the tomato skin and chop its flesh coarsely with a knife). Quench with Samian white wine and blend in the aubergines that we have fried earlier. Add the salt, pepper and sugar so that the tomato does not have a sour taste, and then allow the sauce to set. Add the tomato paste as well, to lend flavour and more colour. After removing from heat, mix in the two types of cheese, which have been cut nicely using a knife or have been grated by hand. Oven-bake this au gratin lightly – for 7-8 minutes – at 180 degrees Celsius.
NOTES:
After putting it on a plate, add chopped parsley and basil on top.