Cut the aubergines into chunks and sauté them lightly in olive oil until they begin to soften.
In a pot, sauté the finely chopped onion and garlic, add the tomatoes, and bring to a boil.
Add the aubergines to the sauce and simmer over a low heat until the sauce thickens and the aubergines are completely tender.
Towards the end, add the feta in chunks and sprinkle with fresh parsley.
Serve warm or at room temperature, accompanied by plenty of crusty bread.
In a pot, sauté the finely chopped onion and garlic, add the tomatoes, and bring to a boil.
Add the aubergines to the sauce and simmer over a low heat until the sauce thickens and the aubergines are completely tender.
Towards the end, add the feta in chunks and sprinkle with fresh parsley.
Serve warm or at room temperature, accompanied by plenty of crusty bread.
