Time
00:40 h
Difficulty
Easy
Type
Appetizer
People
4
Date 11 06 2021
Appetizer, Chef's Recipes
Ingredients
eggplants: 400 gr
zucchini: 200 gr
peppers: 80 gr
fresh tomatoes: 80 gr
Taggiasca Olives – Liguria: 80 gr
Extra Virgin Olive Oil: 40 gr
salt, basil, oregano, pepper: to taste
Preparation
1
Wash the aubergines, cut them halfway and dig them inside, finely chop the hollowed part.
2
Wash and cut the rest of the vegetables into cubes, add the olives, the chopped aubergine, season with the aromatic herbs, oil, salt and pepper.
3
Preheat the oven to 170 °, fill the aubergines with the mixture and bake for about 25 minutes.
