Eggplant Stuffed with Pine Nuts and Mint

Servings: 4
Prep time: 30
Cooking time: 40
  • - 2 eggplants
  • - 2 tomatoes
  • - 2 peppers, yellow
  • - 2 zucchini
  • - 50 g of pine nuts
  • - 1 clove garlic
  • - 1 bunch of mint
  • - Oil
  • - Salt
  1. Clean the peppers and zucchini and cut into cubes. Toss with 4 tablespoons of olive oil, a little salt and chopped garlic, then pour into a heavy-bottomed pan and fry for 5 minutes.
  2. Wash, in the meantime, the eggplant, dry them and cut them in half lengthwise. With a knife empty them of the inner pulp, obtaining forms of a boat. Then reduce the pulp into small pieces and add to the vegetables and continue cooking for 5 more abundant minutes. Eventually remove from heat and let cool.
  3. Browse and chop the mint and diced the tomatoes. Mix the vegetables sautéed with pine nuts, mint and tomatoes and fill with this stuffing the eggplant boats lightly salted inside.
  4. Put the eggplant in a baking dish covered with baking paper and cook in oven at 180 ° C for 30-35 minutes. You can serve them hot or cold, with toast and fresh tomatoes.