Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed zucchini and eggplant in tomato sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Favorite vegetables include eggplants and zucchini of course. To beef it up, why not add some potatoes? At the end, it looks what the Greeks call "Briam", a simple but delicious Add the eggplants, zucchini, potatoes and peppers to a large tray. Pour in the olive oil and the fresh tomato paste.

Stuffed zucchini and eggplant in tomato sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Stuffed zucchini and eggplant in tomato sauce is something that I have loved my whole life.

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

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

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

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. Eggplant and Zucchini in Tomato-Garlic Sauce. Toss tomatoes, zucchini, onion, and garlic together in a bowl.

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

Eggplant and Zucchini in Tomato-Garlic Sauce. Toss tomatoes, zucchini, onion, and garlic together in a bowl. 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. Place the stuffed zucchini on top of the bones snugly and add water to the top and place a heavy smaller plate on top of the vegetables, bring to a slow boil and cover the pan.

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