Small rosemary skewers w/ peppers, eggplant & feta [1]

2 red peppers,2 yellow peppers,1 eggplant,120 g feta,4-5 rods rosemary,1 TBS fennel seeds, salt and pepper

1

Put the peppers 15 to 20 minutes in the oven at 200C* (6th). Once cooled down, peel them and remove the seeds. Add some salt and pepper.
2

Wash eggplant, cut into slices about 1 cm thick. Sprinkle generously with salt and let drain for 20 minutes. Rinse under cold water. Drain the eggplant slices from the excess water, salt and pepper. Place the slices on a baking sheet (or barbecue) and bake both side for 15-20 minutes.
3

When cooked, flatten them slightly. Cut eggplant and peppers into squares about 5x5 cm, crumble the feta and mix well with fennel seeds.
4

Alternate one piece of pepper, one piece of eggplant this some feta on each of the rosemary rod and serve!

Cooks Note