Еggplant and carrot mish-mash
1 small eggplant
2 red peppers (or just 1, if from the giant type)
1 medium potato
100 g goat cheese, such greek feta
40-50 g parmesan
Salt and pepper to taste
1 teaspoon dried savory
2-3 tablespoons fresh dill
Clarified butter (or normal butter)
Wash the peppers and put them in a baking dish, covered with aluminum foil. Roast in the oven (grill function, if available) until golden brown on every side. Turn them every now and again to colour evenly. Once cooked, place them in a covered dish to soften. Then, peel and deseed the peppers.
Peel and dice the eggplant and potatoes, peek and grate the carrot. Mix these three vegetables in a large non-stick frying pan, drizzle with olive oil and stew (over medium heat) until softened. Season with savory, dill, salt and pepper.
Towards the end of cooking, add the peppers and cheese (chopped). Break the eggs, stir and pour over the vegetables. Flavor with a knob of butter. Stir during cooking as to make a kind of beaten omelette.
Serve the mish-mash immediately with a green salad.