INGREDIENTS
1
Bay leaf
2
Carrots
2 tbsp
Currants or raisins
1
For the eggplants
3
Garlic clove
2
Large or 3 medium eggplants
2 tsp
Marjoram, dried
100 g
Mushrooms
1 1/2
Onion, medium
5/8 tsp
Thyme, dried
3
Tomatoes
1
Zucchini, small
1
For the stuffing
1 tbsp
Tomato paste
1
For the sauce
1
For the topping
1
Red pepper, small
1
Salt
2
Salt and pepper
8 tsp
Olive oil
70 g
Pine nuts
1/2 cup
Bread crumbs