Stuffed vegetable dish

Preheat the oven to 170 ° C. Cut the courgettes, the aubergines and the peppers half by one.

Hollow them out and set aside the cut pulp from the courgettes and aubergines.

Cut the tomatoes, hollow them, and add juice and flesh to the zucchini and aubergines.

Grease the oven dish with olive oil. Put the hollowed vegetables side by side in the baking dish and brush the edges of the vegetable trays with olive oil. Pour half of the stock into the dish.

Heat three tablespoons of olive oil and fry the shallots and garlic. Add the mince and fry it.

Fry the tomato puree. Spoon the flesh of the vegetables and fry it. Pour the rest of the stock and add another 2 minutes.

Mix the heat source from the cheese, the bread crumbs and the spices and fill the vegetable trays with this mixture. Put the caps on the tomatoes.

Sprinkle the rest of the olive oil over the vegetables and put the dish in the middle of the oven for 40 minutes.