Aubergines, red peppers and Feta cheese skillet salad

In my opinion it's not really the right season for vegetables like courgettes or aubergines and although nowadays such veggies can be found in the market all year round, in general, I avoid to cook them before Summer really comes... But, sometimes, you feel the need for something different, something refreshing that will give you the feeling that Summer is not so far away after all. This salad is a good example of what I mean! It is quite versatile since, beside as a salad, it can also be served  as a side dish to various meat, fish and poultry dishes or even as a light meal during the warmer months when served cold. The combination of the ingredients are perfectly balanced and the feta cheese makes all the difference 

Recipe of Argyro Barbarigou,
a prominent Head Cook and restaurateur

Check out her site Argiro for more delicious recipes

Ingredients (for 5 people):
2-3 tbsp of olive oil
3 Japanese type (or the Greek "Tsakonikes") aubergines, cut in medium cubes
2 cloves of garlic, thinly sliced
3 Florina red peppers from a jar (or roasted red peppers from a jar), rinsed and cut in thin strips
2-3 tbsp of white wine vinegar
1 tea-cup of feta cheese, crumbled (or in cubes)
salt
pepper
2 tbsp of finely chopped flat-leaf parsley
1 tbsp of fresh spearmint, finely chopped

Method:
Put the aubergine cubes in a bowl filled with water, add some salt and leave to soak for about 10-15 minutes. Drain well and squeeze with your hands and then dry with kitchen paper.

In a deep non-stick frying pan warm the oil on medium heat and sauté the aubergines for a few minutes until softened but without getting coloured. Add the garlic and sauté for another 1-2 minutes. Pour over with the vinegar and leave for 1 minute until it evaporates.

Take the pan off the heat and add the peppers, the feta cheese, the herbs and a bit of salt. Season with plenty of pepper and gently stir.

Leave the salad to come at room temperature and then serve.