Eggplant With Capcisum, Mushroom And Feta Cheese

Total Time: 59 mins Preparation Time: 29 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• butter, as required
• 2 onions, sliced into rings
• 1 cup mushroom, sliced
• 1 red capsicum, sliced into rounds
• 1 eggplant, sliced into 1 cm thick rounds
• 1 cup feta cheese, crumbled
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, finely chopped
• extra virgin olive oil

Recipe

• 1 heat a little butter.
• 2 stir-fry the onions until soft and golden brown.
• 3 remove from flame.
• 4 then, fry mushrooms until well-browned.
• 5 remove from heat.
• 6 keep aside.
• 7 add a little more butter.
• 8 saute the red capsicum.
• 9 remove from flame.
• 10 keep aside.
• 11 heat some oil in a frying pan.
• 12 shallow-fry the eggplant until golden in colour and cooked on both sides.
• 13 drain on an absorbent paper towel.
• 14 wipe the frying pan completely with an absorbent paper towel.
• 15 arrange the eggplant on a flat dish.
• 16 arrange onion rings over it.
• 17 arrange the capsicum over it.
• 18 combine the sauteed mushrooms, feta cheese and thyme.
• 19 sprinkle the combined mixture over the capsicum.
• 20 garnish with chopped parsley.
• 21 pour a little olive oil before serving.