serves 4 to 6
Salt
2 large eggplants, trimmed and cut into 1-inch (2.5 cm) cubes
2 or 3 medium zucchini, trimmed and cut into 1-inch (2.5 cm) cubes
½ cup (120 ml) extra-virgin Greek olive oil
1 large onion, finely chopped
3 red bell peppers, cut into 1-inch (2.5 cm) chunks
2 sweet long fleshy red peppers, cut into 1-inch (2.5 cm) chunks
2 large tomatoes, grated (1½ to 2 cups / 360 to 480 ml); (see Note)
8 ounces (225 g) Kefalotyri or Greek feta cheese, cut into 1-inch (2.5 cm) cubes
1 teaspoon sweet paprika
¼ teaspoon cayenne pepper, or to taste
3 to 4 tablespoons finely chopped fresh parsley, for garnish
Lightly salt the eggplant and zucchini cubes in a colander and let stand in the sink for about 30 minutes to drain. Do not rinse.
In a large deep skillet or wide pot, heat 2 tablespoons of the olive oil over high heat. Add the onion and all the peppers and cook, stirring, for a few minutes to soften. Remove with a slotted spoon and set aside on a plate.
Add 3 tablespoons of the olive oil to the skillet, then add the eggplant and zucchini and cook over high heat, stirring occasionally, until the vegetables are lightly browned and crisp around the edges. Add more olive oil if necessary. Return the onion-pepper mixture to the pan. Pour in the tomatoes and ½ cup (120 ml) water. Cover the pan with the lid ajar and cook over low heat until the vegetables are tender and the pan juices are thick.
Just before removing the vegetables from the heat, toss the cheese cubes into the pot. Season with the paprika and cayenne and salt to taste. Remove from the heat and serve on a platter or on individual plates, drizzled with any remaining olive oil and garnished with the parsley.