Eggplant and peppers stifado with feta Divanis

Recipe by Argyro Barbarigou

1/3 cup olive oil

6 eggplants cut in squares

3 red peppers

4 onions

4 cloves

4 spoonfuls of balsamico vinegar with honey

4 chopped tomatoes

salt-pepper

cumin

paprika

mint leaves

parsley leaves

200 gr feta Divanis

For serving:
Toasted bread
Grilled sausages

Heat oil and saute the onions. Add the garlic, the eggplants and the peppers. Saute during 5' stirring. Add the balsamic vinegar and the tomatoes. 
Salt and pepper, add the cumin and the paprika and simmer for 30'. Towards the end of the boiling pour the feta Divanis cut in big cubes as well as the spices. 
You can serve it cold on toasted bread or hot as a main dish, accompanied by sausages.