Cut the zucchini and tomatoes into slices, do the same with the melanzani. Season the slices of melanzani with salt on both sides & after some time dry the water that has escaped with kitchen towels. Dice the bell peppers & mince the garlic. Heat olive oil in a small frying pan and sauté the peppers with garlic in it for a few min until it starts to soften, season with salt.
In a larger frying pan, heat olive oil and brown the slices of melanzana on both sides. Add oil if necessary. On top of this (or at the same time if there is another frying pan/hot plate) also fry the zucchini slices and season with salt.
In a gratin dish, place a layer of tomatoes, season carefully with salt and sprinkle with oregano. Spread a quarter of the peppers, followed by a quarter of the slices of melanzana. Then crumble about a fifth of the feta cheese on top of the eggplant layer and season with thyme. This is followed by the zucchini and then repeated tomatoes with oregano. Continue in this order until the top (tomato) layer is reached. The crowning touch is a layer of feta, a little more abundant.
Place in the oven at 200 °C until the feta is browned on top. It tastes better if the casserole is allowed to cool a bit.
Serve with basmati rice or baguette.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just that
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