* 2 large aubergines
* 3-4 potatoes,medium-size
* 1.1 lb. tomatoes (peeled, seeded & chopped)
* 5 1/4 oz. crumbled feta cheese "DODONI" w kosher symbol
* 1 cup of olive oil for frying "SITIA Olive Oil"
Cut aubergines lengthwise into large oval slices and put in salted water for about one hour.
Slice the potatoes like the aubergines and fry until lightly brown.
Drain on kitchen draining board, place on a plate and season with salt.
Drain aubergines completely, fry and drain again on kitchen draing board.
Place on top of potatoes and salt them, too.
Heat a little water in a pan and cook onion in it, until it is soft.
When water is absorbed, add olive oil, tomatoes, very little salt, pepper, cumin and oregano.
Cook until the sauce thickens and then pour it over the potatoes and the aubergines.
Sprinkled with crumbled feta cheese, if you so desire.
CHEF'S NOTE: This dish is equally delicious when served cold