Stuffed eggplants are great just baked, but can be eaten even as a cold dish. This recipe has very few ingredients, but it is rich in flavor.
1 cup tomato sauce or 2 small tomatoes
1 small zuccini
1 leek or ½ onion
1 clove garlic
little chilly pepper
2-3 mushrooms or some dried porcini mushrooms
spices: salt, pepper, dried parsley
Cut the eggplant in half lengthwise, hollow out the inside. Add salt to the hollow parts and leave aside for 10 minutes.
In the meantime sauté the chopped leek or onion in olive oil, add garlic, the diced mushrooms or previously soaked and chopped porcini mushrooms. Stir and add the chopped eggplant.
Season with salt, pepper, dried parsley and chilly.
Wash the eggplant halves to remove the excess salt and place them in a baking pan (it is not necessary to grease the pan). Fill the eggplant with the prepared mixture, and cover with a few tablespoons of tomato sauce or crushed fresh tomatoes.
Bake 20-30 minutes. The dish is done when the eggplant becomes soft.