Antipasti with sheep cheese

9 0

2 kl. Aubergines (approx. 300 g)
3 kl. Peppers (approx.
500 g; red, green and yellow)
4 Garlic cloves
good 1/2 l olive oil
salt, black pepper
1 Pot / bunch of oregano
250 g Sheep or feta cheese
1-2 TL Peppercorns

60 minutes

easy

1.: Clean and wash eggplants and peppers. Cut eggplant into slices, pepper into pieces. Peel the garlic and cut into thin slices
2.: Heat 3 tablespoons of oil (e.g. in a grill pan). Fry the aubergine slices in it for 1-2 minutes on each side. Season and allow to cool
3.: Heat 2 tablespoons of oil. Fry the peppers in it, turning, for 6-8 minutes. Fry the garlic briefly. Season both and let cool.
4.: Wash the oregano, dab, remove the leaves. Dice cheese. Fill everything with peppercorns into prepared glasses so that they are 2/3 full. Cover with oil. Close the jars tightly. Let it steep for at least 2-3 days

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