The provençal “petits farcis”
Cut a hat from the tomatoes and onions. Slice the zucchini and the eggplant length-wise then in 2 or 3. Hollow them out with a spoon and collect the flesh. Salt the bottom of the vegetables and turn them over on a wire rack.
Soak the bread in milk. Peel and degerm the onions and garlic. Mince them with parsley. Add the sausage meat and vegetable meat, the drained bread and the egg. Salt and pepper.
Sprinkle the bottom of the vegetables with a few grains of rice. Spread the stuffing over the vegetables. Place the stuffing in an oiled gratin dish. Sprinkle with breadcrumbs, pour a drizzle of olive oil.
Bake in the preheated oven at 190 ° C (th.6 / 7), 35 min.
The advice : Uncork a bottle very fresh of AOP Pierrevert Village d’or rosé.
Bon appétit !