Mediterranean Vegetable Skillet

Ingredients

• 2 small onions
• 2 red bell peppers
• 1 yellow bell pepper
• 1 large eggplant
• 2 zucchinis
• 600 g ripe tomatoes
• 2 tbsp olive oil
• 3 Garlic cloves
• 2 Bay leaves
• 1 Tbsp freshly chopped thyme
• Salt
• black pepper (freshly ground)
• 200 g sheep cheese

Instructions

1. 1.

   Peel the onions, halve them and slice into thin rings. Trim stems from eggplant and bell peppers and cut both into about 1 cm cubes. Trim stems from zucchinis and slice into about 3 mm thick rounds. Roughly chop tomatoes.

2. 2.

   Heat a little olive oil in a deep skillet and sauté onions for 5 minutes, add bell peppers and cook for 2 more minutes, then remove all vegetables. Add more oil and fry eggplant for 5 minutes, add zucchini and cook for 3 minutes. Remove and drain.

3. 3.

   Finely chop garlic, add to the pan with tomatoes and season with bay leaves, thyme, salt and pepper. Cook over low heat until tomatoes soften and become saucy (about 10 minutes). Return all vegetables to the pan and simmer gently, stirring occasionally, for about 15 minutes until the mixture is thick but still has bite. Adjust seasoning with salt and pepper.

4. 4.

   Finally crumble sheep cheese over the vegetable skillet with your fingers.