Clean and rinse the vegetables. Cut melanzani into slices, onions into rings and peppers into strips. Peel tomatoes and cut into wedges. Fry the melanzani in hot oil for 2 minutes. Add onions and peppers, sauté 5 min until soft. Add tomatoes, continue to sauté for 2 min. Season. Crumble feta cheese on top. Mix spices, eggs, whipped cream, pour over. Cover and cook for about 10 minutes.
Serve with wholemeal risotto.
Tip: Stock up on high-quality spices – it pays off!
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