1 large aubergine (eggplant)
1 large courgette (zucchini)
1 red pepper (paprika)
1 teaspoon of tomato purée
100g feta cheese
6 wholewheat pitta breads
1) Chop the aubergine, courgette and pepper into small pieces.
3) Crumble the feta and add to the pan. Add a heaped teaspoon of tomato purée and stir.
4) Gently stir the mixture for another 5 minutes until the cheese has melted a little.
5) Serve the veggies with the pitta bread.