Today I leave you a simple eggplant recipe, and no less rich, it is made immediately and with good homemade eggs and a little vegetable, they are great, even those who do not like aubergines with this recipe will give you an opportunity, try and you will see !!
- 2 aubergines
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 spring onion
- 1 zucchini (I did not have and I put a few sprigs of broccoli small parties)
- 100 ml of tomato sauce
- 4 eggs (I put kikirico chickens)
- 50 gr grated cheese
Shake the aubergines, wash them and cut them in half lengthwise. Empty them with a spoon for these purposes, or, if you do not have, with a spoon of coffee, without damaging the skin and leaving a thin layer of meat for when you fill this resist. Cook them 5 minutes steaming.
Then, put them face down to that they release the liquid that they may have. Wash the vegetables and cut into cubes with the pulp of the eggplant. Sauté the onion and peppers for 10 minutes in a pan with 3 tablespoons of oil. Add the aubergine and zucchini and cook for 10 more minutes, stirring occasionally. Season, add the tomato sauce, mix and remove from heat.
Preheat the oven to 200º.
Fill the eggplant stockings with the vegetables and put them in a refractory tray, crack an egg on each one (these eggs I have put are similar to those of quail and put two) and sprinkle with the cheese. Bake until the egg settles and serve immediately.