Ingredients:
butter, as required
2 onions, sliced into rings
1 cup mushrooms, sliced
1 red capsicums, sliced into rounds
1 eggplants, 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
Directions:
Heat a little butter.
Stir-fry the onions until soft and golden brown.
Remove from flame.
Then, fry mushrooms until well-browned.
Remove from heat.
Keep aside.
Add a little more butter.
Saute the red capsicum.
Remove from flame.
Keep aside.
Heat some oil in a frying pan.
Shallow-fry the eggplant until golden in colour and cooked on both sides.
Drain on an absorbent paper towel.
Wipe the frying pan completely with an absorbent paper towel.
Arrange the eggplant on a flat dish.
Arrange onion rings over it.
Arrange the capsicum over it.
Combine the sauteed mushrooms, feta cheese and thyme.
Sprinkle the combined mixture over the capsicum.
Garnish with chopped parsley.
Pour a little olive oil before serving.
Servings: 4
Time preparation: 29 min.
Time total: 59 min.