Zucchini and walnut kyopolou
1 eggplant, quite round and fleshy
6 peppers (red and dark green)
1 small zucchini
1-2 cloves of garlic
10 sprigs of parsley
4 sprigs of dill
½ teaspoon savory (dried or fresh)
Olive oil, salt, pepper and apple vinegar to taste
30 g chopped walnuts
Feta cheese and fresh pepper to serve
Roast the peppers, either on an electric hot-plate or in the oven (grill function). Then peel and deseed it. Cut the aubergine and courgette into round slices and roast them dry on a non-stick frying pan, brushing the vegetables lightly with oil. Place the cooked ones in a covered dish to stew and soften them. Salt a little.
Pass the cooked vegetables through a meat grinder, then transfer them into a deep bowl. Add the crushed garlic and chopped parsley and dill. Season the kyopolou moderately with salt, pepper, olive oil and vinegar. Finally, enhance the flavor with some chopped walnuts. Stir and refrigerate for a while.
Serve the kyopolou chilled. It is very tasty when mixed with feta cheese (slightly desalinated) and presented as stuffing in fresh and crisp peppers (to nibble them like an ice cream cone).