Stuffed eggplants in the oven

Ingredients for 4 people

• 250 ml of olive oil
• 8 eggplants
• 3 medium onions, finely chopped
• 3 chopped tomatoes
• 3 grated tomatoes
• Or a bunch of chopped parsley
• 1 tbsp. tomato paste
• 1 vegetable broth
• salt
• pepper

Implementation

1. First, clean the aubergines from their stalks. Pour water and a little salt into a deep pan and let it boil well. Then toss the eggplants along the line and cook well.
2. Then drain and strain them and then in a pan pour the olive oil and sauté the onions.
3. Then quench with the tomato and the pulp and add 1 glass of boiling water to which you have poured the broth.
4. Top with the chopped parsley and salt and pepper and cook until the sauce thickens and thickens.
5. Then, grease a medium pan with a little olive oil, put the aubergines in with the opening facing up and open them.
6. Put the sauce and bake in a preheated oven at 170 ° C for 10-15 minutes.