1 blue eggplant
2 green bell peppers
Thyme, major, rosemary, lavender
Clean and wash the vegetables. Cut it into rings. Put it in a larger salad bowl, pour over the oil, sprinkle with spices, salt and pepper.
Cover the dish with foil and let it stand for an hour.
Put the vegetables in a baking dish.
Bake at a moderate temperature, stirring occasionally, until the vegetables soften and turn brown.
Serve with feta cheese.