Vegetable Stuffed Eggplant

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Eggplants , halved

1

Leek , finely chopped

1

Red Bell Pepper , roughly chopped

2 cloves

Garlic , minced

1

Onion , chopped

2 cups

Tomato Passata

to taste

Cheese , grated

as needed

Olive Oil

1

Zucchini , chopped

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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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 (as needed) 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 (to taste) and Ground Black 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

Broil for 10 minutes.

Step 10

Serve and enjoy!