Directions
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Step 1
Scoop out the insides of the
Eggplants (2)
. Chop them up and set aside.
Step 2
Place the hollowed out husks of the eggplants in a pot of boiling water. Cook for about 30 minutes.
Step 3
In a pan, add
Olive Oil (to taste)
and
Garlic (2 cloves)
. Allow to heat up.
Step 4
Add
Onion (1)
and
Red Bell Pepper (1)
. Cook until softened slightly.
Step 5
Add
Zucchini (1)
,
Leek (1)
, and eggplant flesh. Season with
Salt and Pepper (to taste)
.
Step 6
Add
Tomato Passata (2 cups)
and stir to combine. Cook for 5 more minutes.
Step 7
Scoop the mixture into the hollowed out eggplant husks.
Step 8
Sprinkle
Cheese (to taste)
over the top.
Step 9
Bake for 10 minutes.
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