Directions
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Step 1
Scoop out the insides of the Eggplant (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 clove). 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 (500 gram) 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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