Recipe: Appetizing Stuffed zucchini and eggplant in tomato sauce

Stuffed zucchini and eggplant in tomato sauce. Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way). Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt.

This aubergine or eggplant stew in tomato sauce is a typical Romanian vegetable stew, eaten a lot not only during the fasting times, but mostly in summer when. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles. You can have Stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook it.

Ingredients of Stuffed zucchini and eggplant in tomato sauce

1. It's 1 kilogram of zucchini medium size.
2. Prepare 500 grams of eggplant small size.
3. You need of Filling.
4. It's 300 grams of minced meat.
5. Prepare 1 1/2 cup of Egyptian rice.
6. You need 1 tbs of margarine.
7. Prepare 1 1/2 tsp of salt.
8. Prepare 1/2 tsp of spices(7spices).
9. It's of Sauce.
10. It's 1 liter of crushed tomatos.
11. You need 1 tsp of salt.
12. Prepare 1/2 tsp of spices (7spices).
13. It's 4 cups of water.

Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. They are nutrient dense and high. These vegetable "boats" are a lovely way to serve eggplant and zucchini at a summer garden party. And because the vegetables are filled with a hearty meat filling, they can be the main part of a light dinner, accompanied by a salad, or.

Stuffed zucchini and eggplant in tomato sauce instructions

1. Cut off the zucchini stalks, then slice off the dried tips at bothends.
2. Cut off the eggplant stalks.
3. Carrefully hollow out the zucchini and eggplant.
4. From the stalk end using the manakra tool, keep hollowing until you have a generous cavity.
5. Wash the zucchini and eggplant.
6. Wash and rince the egyptian rice, soak in water for 30 minutes, drain, then add the minced meat, salt, 7 spices and mix all together very well.
7. Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity.
8. Sauce preparation: ‏in a pot, pour the crushed tomato with water, cook until it comes to a boil, then add salt, 7 spices, zucchini and eggplants.
9. Cover the pot, leave aside till it boils again.
10. Take off the cover and cook on medium heat till its well done.
11. Estimated time is 15 to 30 minutes.
12. Note: ‏Eggplant may be fully cooked before zucchini. ‏Check eggplant every once in a while, when well done, remove it from the pot and leave the zucchini untill it is well cooked..
13. Served hot.
14. Made by: Fatima Adra.

For the best flavor, stuff the lamb the day before you… Eggplant Zucchini Bolognese. "I roast the veggies while the pasta cooks, making this a quick dish." Stir in the tomato puree, Italian seasoning and brown sugar. Drain pasta; stir in tomato mixture and roasted We really liked this. I didn't have any puree on hand, so I used marinara sauce in it's place. Prepare the Eggplant or Zucchini in Tomato Sauce. Coat each slice with flour, dip into egg.