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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Stuffed zucchini and eggplant in tomato sauce is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine 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 must first prepare a few components. You can have stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook that.

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

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

From the stalk end using the manakra tool, keep hollowing until you have a generous cavity. Stuffed zucchini and eggplant in tomato sauce. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles.

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

This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. Prepare the sauce: in a frying pan gently fry chopped onion in butter. Place all the stuffed squash and eggplant into a large pot.

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