3 in 1
I thought, why should I always stuff only eggplants, only zucchini, only peppers? I could do it all together, at least I'm bored! And so… voila? Here they are…
Preparation steps
- Fry the onion and garlic clove in oil until glassy, then add the tomato sauce, boil briefly and set aside while you fill the vegetables.
- Make a mixture of meat, finely chopped onion and garlic, add a tablespoon of spicy sauce, egg, rice and what you extracted from eggplant and zucchini (finely chopped), spices.
- Slice the vegetables so that they can stand upright in the pot, then fill with the stuffing, arrange in that tomato sauce (add a little more water to the sauce if necessary), sprinkle with basil and oregano, and boil briefly (about 20 minutes).
- After that, transfer everything to a fireproof bowl and bake for another 15 minutes.
- When served, sprinkle with parmesan cheese.
Serving
1. You can immediately put everything in a fireproof dish, then in the oven, only in that case for the first 20 minutes. bake covered, and later uncovered, to bake. 2. This is best served with mush, which I cooked in the usual way (I just added a lot of finely chopped rosemary), leave it to set, then cut into pieces as desired. 3. This was accompanied by a mixed salad and chilled Pinot Gris. 4. You can prepare everything the day before, boil it, and just bake it the next day. So ideal for anyone who works or when guests come to you.
