Stuffed provence
Preparation 20 mins Cooking 35 mins Serves 4
INGREDIENTS
• 4 round zucchini • 4 peppers (red and yellow) • 4 short and large eggplants For the stuff ing • 400g ground beef • 1 chopped onion • 2 garlic cloves, finely chopped • 2 tbsp olive oil • 6 pinches of Himalayan salt • 3 pinches of cayenne pepper For the sauce • 500ml tomato sauce • 1 garlic clove, finely chopped • 1 tbsp olive oil • 3 pinches of Himalayan salt
PREPARATION
Prepare the stuffing. In a large saucepan, sauté onions and garlic in olive oil. Add the meat with salt and chili and cook for 10 minutes, stirring. Place the stuffing in a bowl. In the same saucepan, prepare the sauce. Heat tomato sauce and garlic in olive oil with salt. Meanwhile, cut the zucchini and pepper tops, then empty the inside. Cook the eggplants 10 minutes in boiling water to soften them, then cut their top and empty out the flesh. Stuff all the vegetables, put them in the pan with the tomato sauce and put the hats back on. Cook for 15 minutes over low heat. Use eggplant flesh to prepare eggplant caviar.