Instructions

Thoroughly wash all vegetables. Cut the eggplant into rounds and soak in salted water to remove bitterness. Core the bell peppers and slice them into wide strips (cut in half if too long). Remove stems from zucchini and slice them into strips using the same technique as the peppers. Grate the tomato and add sugar.

Heat olive oil in a pan and fry in batches: zucchini first, then peppers, and finally eggplant. Drain on paper towels.

In another pot, heat 2 tbsp oil and sauté onions until translucent. Add vinegar and grated tomato. Let simmer briefly, then stir in minced garlic. Immediately add all fried vegetables to the sauce, gently mixing for 2 minutes.

Cube the feta cheese and add to the pot. Fold carefully to avoid breaking vegetables. Cover with a lid and simmer on lowest heat for 5 more minutes. Season with salt, pepper, and a sprinkle of oregano.