Ingredients
250g pork mince.
250g veal mince.
80g fresh breadcrumbs.
50g parmesan cheese.
50g tomato paste.
80ml white wine.
2 Chinese eggplants.
2 small red capsicum.
3 small zucchini.
2 – 3 small tomatoes.
1 red onion, finely chopped.
2 garlic cloves, finely chopped.
2 tblsp parsley, finely chopped.
Method
Preheat oven to 180°C.
Cut eggplants and zucchini in half lengthways and scoop out flesh.
Finely chop eggplant and zucchini flesh and set both skins and flesh aside.
Remove tops of tomatoes, scoop out flesh, finely chop flesh and set aside.
Half and core capsicums.
In a heavy based saucepan or frypan, soften garlic and onion over medium heat with a dash of olive oil for 2 min.
Add pork and veal mince, browning for a further five min.
Add eggplant and zucchini flesh, cook for 3 min.
Add tomato flesh, tomato paste, and white wine, cook for 10 min.
Remove mixture from heat, and stir through cheese, breadcrumbs and parsley.
Season well.
Stuff vegetable shells with mixture, brush with olive oil, and arrange in a deep baking tray.
Fill tray with 5mm of water.
Bake for 45 min.
Cut eggplants and zucchini in half lengthways and scoop out flesh.
Finely chop eggplant and zucchini flesh and set both skins and flesh aside.
Remove tops of tomatoes, scoop out flesh, finely chop flesh and set aside.
Half and core capsicums.
In a heavy based saucepan or frypan, soften garlic and onion over medium heat with a dash of olive oil for 2 min.
Add pork and veal mince, browning for a further five min.
Add eggplant and zucchini flesh, cook for 3 min.
Add tomato flesh, tomato paste, and white wine, cook for 10 min.
Remove mixture from heat, and stir through cheese, breadcrumbs and parsley.
Season well.
Stuff vegetable shells with mixture, brush with olive oil, and arrange in a deep baking tray.
Fill tray with 5mm of water.
Bake for 45 min.
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