Stuffed Melanzane

Rinse the melanzane, peel all around at the stem end, do not remove the stem end. Peel 1 cm wide strips from the melanzane lengthwise at intervals of 1 cm.

Heat oil (1) in a frying pan and fry the melanzane in it all around. Place in a gratin dish. Cut a deep slit in the top of each melanzani.

Peel and dice the onions. Blanch (scald) three quarters of the tomatoes, peel and dice the flesh.

Heat the oil (2) in a frying pan and brown the minced meat. Add the onions, tomatoes and paradeis pulp and sauté. Remove the frying pan from the heat. 5.

5. preheat the oven to 180 °C. Rinse the parsley, shake dry and chop finely. Add to the minced meat. Season everything with salt, pepper and sugar. Fill the quantity into the eggplant pockets. Rinse the peppers, remove the stems and cut them in half lengthwise. Rinse the tomatoes (2) and cut them into slices. Place a pepperoni half and 1-2 tomato slices on each melanzani. Pour warm water on top. Bake the melanzane open in the middle of the oven for about 3O minutes. Bring to the table hot.

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