Antipasti with feta

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 zucchini
• 1 bell pepper(s), red
• 5 tbsp olive oil
• 1 tsp rosemary
• 5 sage leaves
• 1 can of mushrooms
• 200 g feta cheese
• 250 g cherry tomatoes
• 10 basil leaves
• 4 tbsp balsamic vinegar
• 3 tbsp vegetable broth
• 1 pinch(s) of sugar
• 1 clove(s) garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Slice the eggplant, season with salt, and let it marinate for about 30 minutes, then rinse and dice. Dice the zucchini and bell pepper. Fry everything in olive oil. Finely chop the sage and add it to the vegetables along with the rosemary. Add the mushrooms (preferably the small, whole heads, otherwise quarter them) and sauté everything for about five minutes. Let cool slightly. Meanwhile, halve the tomatoes, dice the feta cheese, and chop the basil. Mix the balsamic vinegar with the broth, press in the garlic, add the sugar, salt, and basil. Pour this marinade over the lukewarm vegetables. Fold in the feta cheese and tomatoes, and let everything marinate for a while. Serve with fresh ciabatta or garlic baguette. Tip: You can store this in the refrigerator for a few days; it only gets better the more you refrigerate it.