Implementation time: 60′
Level of Difficulty: Easy
Ingredients for 4 people
200ml of water
150ml of olive oil
150gr feta cheese or vegan feta cheese
1 table spoon of capers
3 tomatoes choppes in fine squares and 2 tomatoes grated
1/2 bunch chopped parsley, 2 horn shaped peppers chopped
5 onions cut into think slices and grated with our hands to wither
8 aubergines cut into bites
Cut the aubergines and open them in the middle like boats without touching the edges. Salt them and let them sit. In a bowl put the onions, the diced tomatoes, the parsley, the capers, the peppers, the salt (a little), the pepper, the feta (if we want them for fasting, we remove the feta or we put vegan cheese) and half of the olive oil we have.
Squeeze the aubergines with your palms and with a spoon, distribute the filling in the space we have formed along the eggplant. In a flat saucepan put the water with the grated tomatoes and carefully add the aubergines next to each other. Pour the rest of the olive oil over them, cover the pot and leave them on low heat for about 30 minutes until they are done and the sauce is melted. When they are ready, take them off the fire and let the food come to room temperature. Serve with a pinch of love.