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Bolognese-stuffed eggplants

Cathie Lonnie
  • 85 minutes
  • Serves 8

INGREDIENTS

750 g

Beef mince

4

each) eggplants

2/3 cup

Basil, fresh leaves

1

Basil, small fresh leaves

2

Brown onions, medium

1

Carrot, large

2

Celery stalks

3

Garlic cloves

3/4 cup

Massel beef stock

2 tbsp

Tomato paste

2 tbsp

Olive oil

1

Olive oil cooking spray

1 cup

Parmesan, grated

1

Large red capsicum, finely chopped

2

X 400g cans diced tomatoes