Aubergine stuffed with vegetables and Bolognese sauce

 

Today's recipe is perfect to take advantadge of soma ingredients that you have of another dishes, since we had several half-cooked vegetables at home and a bit of bolognese sauce that we had left over. On these occasions, we sometimes make lasagna, ratatouille, puree, or as in this case, stuffed aubergines.

Ingredients for 2 people:
- 1 large aubergine
- 1/2 onion
- 1/4 zucchini
- 1/4 leek
- 1 tomato
- 1/4 green pepper
- 5 tablespoons of Bolognese sauce
- Olive oil
- Salt

Recipe:
- Wash the aubergine and cut it in half lengthwise.
- Make transverse cuts in the pulp and sprinkle a little salt.
- Let it sit for 15 minutes.
- Dry the aubergine and place it in the microwave and cook for 7 minutes at 800W.
- When finished, remove the pulp scraping with the help of a spoon but being careful not to damage the skin.
- Wash all the vegetables.
- Peel the onion and zucchini.
- Cut the vegetables into similar size squares, including the pulp of the aubergine.
- Sauté the vegetables in a frying pan with a splash of olive oil until golden.
- Add the Bolognese sauce and mix everything for a few seconds.
- Fill the aubergines and serve immediately.

Bon appétit!