stuffed vegetables provencal

serves 6 as a starter or side dish

2 small eggplants (aubergines), halved lengthways

2 small zucchini (courgettes), halved lengthways

4 tomatoes

2 small red capsicums (peppers)

4 tablespoons olive oil

2 red onions, finely chopped

2 garlic cloves, crushed

250 g (9 oz) minced (ground) pork

250 g (9 oz) minced (ground) veal

3 tablespoons tomato paste (concentrated purée)

4 tablespoons white wine

2 tablespoons chopped parsley

50 g (1¾ oz/½ cup) grated parmesan cheese

80 g (2¾ oz/1 cup) fresh breadcrumbs

extra virgin olive oil, for drizzling

crusty bread, to serve

Preheat the oven to 180°C (350°F/Gas 4). Grease a large roasting tin with olive oil.

Use a spoon to hollow out the centres of the eggplants and zucchini, leaving a border around the edge. Chop the eggplant and zucchini flesh finely and set aside.

Cut the tops off the tomatoes and reserve. Use a spoon to hollow out the centres, catching the juice in a bowl, then chop the flesh roughly. Set the flesh and juice aside. Cut the tops off the capsicums and reserve. Discard the seeds and membranes from inside the capsicum shells. Set the capsicums aside.

Heat half the olive oil in a large frying pan. Add the onion and garlic and sauté over medium–high heat for 3 minutes, or until softened. Add the pork and veal and stir for 5 minutes, or until the meat browns, breaking up any lumps with the back of a fork.

Stir in the chopped eggplant and zucchini flesh and cook for 3 minutes, then stir in the chopped tomato and reserved juice, along with the tomato paste and wine. Cook, stirring occasionally, for 10 minutes. Remove from the heat and stir in the parsley, parmesan and breadcrumbs. Season well with sea salt and freshly ground black pepper, then spoon the mixture into the eggplant, zucchini, tomato and capsicum cavities. Put the tops back on the tomatoes and capsicums.

Arrange the capsicums and eggplant in a single layer in the roasting tin. Drizzle with some of the remaining olive oil, pour 125 ml (4 fl oz/½ cup) water into the roasting tin and bake for 15 minutes. Add the tomatoes to the roasting tin in a single layer and bake for 5 minutes. Finally, add the zucchini in a single layer, drizzle with the remaining olive oil and bake for a further 25 minutes, or until all the vegetables are tender.

Serve hot or at room temperature, drizzled with some extra virgin olive oil, with slices of crusty bread.