200g PAPATHANASIOU feta cheese, crumbled
200g PAPATHANASIOU kefalotyri, grated
2 green peppers cut into large pieces
1 eggplant cut into strips
1 average-sizes tomato, grated
1 tbsp oregano
2 tbsp basil, freshly chopped
Half a cup oil
1 cup red wine
Pour the oil in a pan. Once heated, toss in the green peppers and eggplants, and add the pepper. Brown the vegetables until they are soft and brown, and pour over the wine. Add the tomato and oregano and boil until the sauce is thick. Add the feta and kefalotyri after setting some feta aside for serving. Cook until the cheeses melt.
Serve the bouyiourdi hot with the remaining feta and some fresh basil.