INGREDIENTS
600 gs
eggplant
270 gs
onion
2
garlic clove
56 gs
parmesan cheese
1 1/4 cups
vegetable stock
59 mls
wine
2 1/4 cups
ground beef
3 1/2 cups
tomatoes
90 gs
egg white
1 cup
ricotta cheese
3/4 cup
milk
1 serving
bell pepper
2 1/4 cups sheets
pasta