Stuffed eggplant, peppers and tomatoes

5 pcs. small eggplant (~ 800g)

2 bulbs

400 g ~ Minced meat (meat + onion + salt + pepper)

700 g ~ Fresh tomatoes

greens

1 ~ 5 teaspoon salt

0.5 teaspoon black pepper

Eggplant wash, cut off the stalk. Cut off the top.

Carefully cut out the core (not through cutting through), leaving a wall thickness of ~ 1 cm.

Cut the flesh finely chopped and lightly fry in vegetable oil or butter. Then add the minced eggplant and fry together until crumbly mass.

The resulting minced slightly cooled, add to taste chopped parsley.

Fill eggplant with minced meat, cut off the top cover, which secure the wooden skewers.

Prepare fill (in parallel with cooking frying minced meat).

Chopped onion and fry in oil or butter until light golden brown.

Tomatoes are scalded with boiling water, peel, slice and put in the onions.

Fry over medium heat until tomatoes soften the (~ 5 min).

Season with salt and pepper.

In a saucepan pour a little cold water, put the eggplant and pour the tomato-onion sauce. If the sauce does not cover the eggplant, add water.

Simmer at low boil about 30 minutes, until the upper part until the eggplant (lid) would not be easily punctured.

Ready eggplant cut into slices and serve with the sauce, which were extinguished.