Caponata eggplant, zucchini, peppers, baked vegetables
11 recipes
Eggplant stuffed with vegetables
ingredients
servings
4
Aubergine
4 unit
Cherry tomatoes
20 unit
Black olives
4 spoons
Extra virgin olive oil
to taste
Basil
2 spoons
Garlic
2 wedges
Iodized salt
to taste
Black pepper
to taste
Courgette
1 unit
Red peppers
1 unit
Yellow peppers
1 unit
Carrots
2 unit
Black olives
1 spoon
Onions
1 half
second courses from Italy
Eggplant stuffed with vegetables
Eggplant stuffed with vegetables
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A dish of Mediterranean cuisine, delicious and full of flavor!
preparation
step 1
Wash the eggplants and cut them in half lengthwise side. With a knife, remove the pulp, being careful not to pierce the bottom.
step 2
Sprinkle with salt, brush with a little extra virgin olive oil and bake in preheated oven at 200 degrees for 15 minutes.
step 3
Meanwhile, diced small the flesh of the eggplant and cut into cubes all the other vegetables such as: peppers, zucchini, carrot, tomato and onion.
step 4
In a large saucepan heat two cloves of garlic and add the vegetables. Fry for 15 minutes remembering to add salt and pepper and season with basil. United finally olives.
step 5
Remove from the oven and fill the boats with sauteed vegetables.
step 6
Cook back in the oven for another 15 minutes and if you prefer, in the end, you can add the mozzarella.
