Eggplants with mint and feta

• 4 medium eggplants
• 200 g feta
• 1 onion chopped
• 2 garlic cloves crushed
• 2 fresh tomatoes peeled, seeded and chopped. Or 20 cl tomato juice
• 1 tbsp powdered cumin
• Fresh mint
• Salt and pepper

Cut the eggplants into cubes. Set the thermostat to 130°C in Sauté mode. Sauté the onion while stirring constantly. Add the a eggplants, salt, pepper and cumin.

Add the tomato juice or chopped tomatoes. Cook for 40 minutes with the lid closed while stirring from time to time.

Do not hesitate to add water or tomato juice now and then during the cooking. 2 minutes before the end of the cooking, add the mint,garlic and feta. Serve warm.