Stuffed Provencal Vegetables Recipe from our Provence Cooking Vacation

Instructions

1. Put a few teaspoons of olive oil in a pan and place on low heat. Once the oil has warmed, add the ground lamb meat, and brown. Add the minced onion and cook until it’s softened.
2. While the meat is browning, cut the vegetables. For the zucchini, slice into three cylindrical pieces of the same size, cut the eggplant lengthwise into two equal pieces, and remove the top of the tomatoes. Hollow out all of the vegetables, reserving what you scrape out of each of the vegetables. Turn the hollowed out vegetables upside down on a grill pan to dry them out.
3. Take the vegetables that you’ve scraped out (except from the tomato) and mix them together.
4. When the meat and onion has lightly browned, add the vegetable puree, and stir until all the excess water has evaporated.
5. Turn the heat off on the oven, and then add the crushed garlic cloves, herbs, and egg, and mix well.
6. Stir all the ingredients together, then taste and adjust the seasoning. Once it’s to your liking, stuff the vegetables with this mixture, top with the breadcrumbs, and then place on an oven-safe plate that has been lightly covered in olive oil.
7. Add some of the tomato juice between the stuffed vegetables and put in the oven at 150°C (300°F) and cook for 60 minutes.