Tomatoes And Eggplants

In my vegetable patch, Summer's crops is coming to an end.  They were a few eggplants left.  I picked the last tomatoes today, they don't look good, but they are good enough for cooking.
I cooked beautiful dish; baked stuffed tomatoes and eggplant, they were so delicious.   It worked out very well because I did garden while the dinner was cooking in the oven.  It has been a good day.

Pictures of the cooking:  Dinner is served

Baked Stuffed Ivory Eggplant

Baked Stuffed Tomato with Fresh Chili

Baked Stuffed Tomatoes and Stuffed Eggplant

Baked Chicken Legs with Herbs

Recipe :

Stuffed Tomatoes and Eggplant

Ingredients:

10 medium tomatoes

1 medium eggplant

Oil to drizzle

Salt and pepper

Filling:

175 extra lean mince beef

1 onion, chopped finely

1 bacon, chopped finely

The meat of the eggplant

½ cup the inside of the tomatoes, juice etc

Herbs salt and pepper

1small cup raw rice

Method

Cut a 1cm thick slice off the top of each tomato; reserve the tomato tops.

Cut and scoop the seeds, pulp, and the juice from each tomato into a bowl

Reserve some of the tomato juice and pulp to add into the filling.

Do the same for the eggplant

The filling:

Meat mixture

Sautee the bacon, then add the onion, cook for 2 minutes

Add in the mince - meat; continue cooking to brown

Add in the reserve tomato/eggplant and cook until softened.

Stir in the stock, herbs, salt and pepper; cook with the lid on for 25 minutes.

The last two minutes of cooking add in the rice, mix thoroughly

Leave to cool, before stuffing

To Bake

Place the hollowed tomatoes in a casserole dish

Spoon the meat mixture into the hollowed tomatoes and eggplant, level and smooth

Place the reserve tomatoes slices on top the tomatoes (as the lids)

Add some more tomato juice, sprinkle some salt, and drizzle with olive oil

Put the lid on to the casserole dish

Bake in moderate hot oven 175 degree C for 25-35 minutes

To serve

Serve hot or cold.

Have fun and enjoy!