First, dice the bell pepper, onion, garlic and chilli pepper. Fry everything in a saucepan or pan for about 10 minutes. Then add the tomatoes, mint and parsley and let simmer on a low flame (preferably until the aubergines are ready).
Wash the aubergines and cut them lengthways so that you have approx. 0.5 cm thick slices. Now fry each eggplant slice in a pan in oil until brown. When all the slices have been fried, fill them with the feta cheese (1 - 2 teaspoons, depending on size). Place them side by side in a baking dish, pour the tomato sauce over them and sprinkle with the grated cheese. Bake in the oven on the middle rack at 180 degrees (convection) until golden brown.
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