Berenjenas al horno rellenas de pisto By #JavierRomero

Chop the garlic into small pieces and set aside.

Peel the carrot and cut it in half, then cut into strips and dice into small cubes.

Add the diced carrot to a pan with oil and sauté.

Chop the bell pepper, removing the seeds, and dice it into small pieces.

Add the diced bell pepper to the pan with the carrot.

Chop half a zucchini into small pieces, leaving the skin on, and add it to the pan.

Add a pinch of salt to the vegetables in the pan and reduce the heat slightly.

Chop the leek finely and add it to the pan with the other vegetables.

Cut the eggplants in half and scoop out the insides to create a hollow shell for stuffing.

Add the scooped eggplant flesh to the pan with the vegetables.

Add some tomato sauce and mix it in with the vegetables.

Chop the mushrooms into small pieces and add them to the pan.

Add a little water to the pan to help cook the vegetables.

Once the vegetables are cooked, add the cheese and stir to combine.

Transfer the vegetable mixture into the hollowed eggplant halves.

Place the stuffed eggplants in the oven to gratin at 200 degrees Celsius until the cheese is melted and golden.

Equipment Needed

Spice Level:

Dietary