In a nonstick pan, with some oil, cook the pumpkins, the eggplants and the peppers for a while and after softening, place them on a platter. Add 2-3 tablespoons of olive oil and sauté the garlic with the onion to soften.
Place them on a platter. Add abruptly oil and let the potatoes thicken and soften. In a saucepan with thick base make layers of potato, zucchini, eggplant, pepper. Between each layer lay sauteed onion.
In a bowl rub the tomato, add salt and pepper and add the remaining olive oil, the balsamic vinegar with honey KALAMATA PAPADIMITRIOU and parsley. Mix and pour the ingredients. Cover and simmer until you drink all the liquids and let them with their oil approximately for 25 '.
At the end of cooking add the feta cheese “ΔΙΒΑΝΗ” into slices. Switch off the fire and let it stand for 5´-10 '.
Eat it cold, always with fresh crispy bread.