Recipe of Perfect Stuffed zucchini and eggplant in tomato sauce

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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 simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic.

Stuffed zucchini and eggplant in tomato sauce is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Stuffed zucchini and eggplant in tomato sauce is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:

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

Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes. Eggplant and Zucchini in Tomato-Garlic Sauce.

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

Add olive oil as necessary to assure the eggplant cubes. Eggplant and Zucchini in Tomato-Garlic Sauce. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. 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 as a reviewer.

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