2 pounds long green mild peppers

2 pounds pureed tomatoes

1 pound crumbled feta cheese, crumbled

Salt, Pepper and Oregano to taste

Oil for frying

Wash, peel, and cut eggplants into thick slices. Sprinkle with salt and let stand in a colander for 2 hours. Rinse well and drain. Press eggplants between hands to remove water. Wash peppers and remove stems and seeds. Cut into wide strips. Fry eggplant and peppers in oil and let them drain well on paper towels. Pre-heat oven to 350 degrees and pour a few tablespoons of frying oil into a saucepan. Add tomatoes, salt, pepper, and oregano and simmer until sauce thickens.  Layer eggplants and peppers in an oiled baking dish and pour half of the sauce over them. Spread crumbled feta cheese over eggplants and sauce. Add remaining sauce. Bake eggplants for 20 minutes or until top is lightly browned.