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Stuffed zucchini and eggplant in tomato sauce
Stuffed zucchini and eggplant in tomato sauce

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We hope you got insight from reading it, now let’s go back to stuffed zucchini and eggplant in tomato sauce recipe. To cook stuffed zucchini and eggplant in tomato sauce you need 13 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Stuffed zucchini and eggplant in tomato sauce:
  1. You need 1 kilogram zucchini medium size
  2. Use 500 grams eggplant small size
  3. Use Filling
  4. Use 300 grams minced meat
  5. You need 1 1/2 cup Egyptian rice
  6. Prepare 1 tbs margarine
  7. Take 1 1/2 tsp salt
  8. Take 1/2 tsp spices(7spices)
  9. Provide Sauce
  10. Use 1 liter crushed tomatos
  11. Take 1 tsp salt
  12. Use 1/2 tsp spices (7spices)
  13. Take 4 cups water
Instructions to make Stuffed zucchini and eggplant in tomato sauce:
  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

It's a tian, and they've been making it in Provence for generations. This version features thinly sliced zucchini, summer squash, and eggplant, along with a simple tomato sauce. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. I had some cubed and roasted eggplant in the freezer that I wanted to use. I didn't use zucchini because I didn't have any - so I layered the eggplant with tomato slices with Panko mixture.

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