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1
Finely dice the courgette, eggplant, pepper and onion.
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2
Keep separate from one another as you will be cooking each element separately.
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3
Crush the garlic cloves.
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4
Cook each of the vegetables separately with some of the garlic: the courgette and pepper should be tender crisp.
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5
The eggplant and onions should be soft.
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6
Once all of the vegetables are cooked, combine in a single pan, add finely diced olives and season with salt and pepper to taste.
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7
Do not over-salt since both the olives and the feta will add saltiness.
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8
Cook the conchiglioni and after it is cooked, immediately rinse with cold water.
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9
Drain and sprinkle with olive oil to keep them from sticking to one another.
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10
Spread them over a plate or tray to cool.
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11
Heat your oven to 200 degrees celcius.
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12
Cut the feta into small blocks (or crumble, that's easier) and stir into the vegetable mixture.
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13
Shred the basil and combine with the vegetable mixture.
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14
Taste and adjust the seasoning as necessary.
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15
In the bottom of the baking dish you will use, put in the cherry tomatoes.
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16
Combine the vinegar, sugar and water and stir until the sugar is dissolved.
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17
Pour this over the cherry tomatoes in the bottom of the baking dish.
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18
Fill each of the conchiglioni with the vegetable mixture and place on top of the tomatoes.
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19
Place them together quite tightly so that they remain upright.
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20
Cover the baking dish with aluminum foil and place in the oven for 20 minutes.
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21
Uncover the dish and cook for another 5 - 10 minutes until the tops of the pasta just begins to brown a bit on the edges.
