BARCHETTE DI MELANZANE RIPIENE (versione vegetariana e vegana)

Cut the aubergines in half and scoop out the flesh to create boats.

Sauté the mixed vegetables in olive oil until soft.

Mix the sautéed vegetables with the scooped-out aubergine flesh, bread crumbs, vegan cheese (or regular cheese), tomato puree, olives, capers, salt, and pepper.

Fill the aubergine boats with the mixture.

Bake the filled aubergines until they are tender and the top is golden.

Spice Level:

Dietary