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RECIPES OF PUGLIA
Stuffed Eggplant and Zucchini for 10 people
4 eggplant about 1 pound
2 zucchini - about 1 pound
2 onions - 1 cup
200 g 1 cup Breadcrumbs
100 gr ½ cup Olives
200 g 1 cup Fresh Tomato Sauce
100 gr 5 tbsp Grated Parmesan
50 gr ½ cup Olive oil
Wash and chop the Eggplant in 3 pieces each, wash and chop Zucchini to make a cup .
Spoon out the pulp and chop not too fine, but similar size, then finely chopped the onion and set aside.
Make a fresh Tomato sauce braising in a pot with olive oil, then add 1 onion chopped roughly.
Let it cook slowly for about a hour seasoning with salt and pepper at the end.
Cook the pulp of the vegetables with the onion in a hot pan with olive oil, salt and pepper for about 10'.
Mix the Olives and the Eggs into the stuffing.
Blanch the cups of Eggplant and Zucchini in boiling salty water for 3 and take aside in ice and water.
When everything is cool, stuff the Vegetables and place some Tomato sauce on top.
Add some drops of Olive oil and sprinkle some grated Parmesan over the Tomato sauce.
Cook in a preheated oven at 200° for about 20.Serve hot or room temperature.
Special thanks to Rocco Cartia | Executive Chef