Guide to Make Stuffed zucchini and eggplant in tomato sauce

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, stuffed zucchini and eggplant in tomato sauce. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Stuffed zucchini and eggplant in tomato sauce is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Stuffed zucchini and eggplant in tomato sauce is something which I have loved my whole life. They’re fine and they look fantastic.

This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes.

Steps to Prepare Stuffed zucchini and eggplant in tomato sauce

To begin with this particular recipe, we must 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.

Ingredients

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

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. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. Koosa (Stuffed Zucchini) is light green and smaller in size.

Instructions

Steps 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

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. Today's stew features eggplants or aubergines, which are one of my favorite vegetable sorts. This aubergine or eggplant stew in tomato sauce is a typical Romanian vegetable stew, eaten a lot not only during the fasting times, but mostly in summer when.

As simple as that How to Make Stuffed zucchini and eggplant in tomato sauce

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