Baked vegetables stuffed with minced meat

Name: Baked vegetables stuffed with minced meat
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 350 g finely minced beef; 200 g finely minced pork; 100 g peeled onion; 100 g peeled carrot; 100 g celery stalk; 20 g peeled garlic; 40 g olive oil; 1 teaspoon salt; pinch of freshly ground pepper; 1 bay leaf; ½ tablespoon dried oregano; ½ tablespoon finely chopped thyme; 150 ml dry white wine; 400 g canned tomatoes; 3 medium tomatoes; 2 yellow bell peppers; 1 small eggplant; 1 zucchini about 20 cm long; 3 medium red onions

4 SERVINGS

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STUFFED VEGETABLES

350 g finely minced beef
200 g finely minced pork
100 g peeled onion
100 g peeled carrot
100 g celery stalk
20 g peeled garlic
40 g olive oil
1 teaspoon salt
pinch of freshly ground pepper
1 bay leaf
½ tablespoon dried oregano
½ tablespoon finely chopped thyme
150 ml dry white wine
400 g canned tomatoes

FOR FINISHING

3 medium tomatoes
2 yellow bell peppers
1 small eggplant
1 zucchini about 20 cm long
3 medium red onions

METHOD

1
Dice the onion, carrot, celery, and garlic into fine cubes with 3 mm sides.
2
In a saucepan over high heat, warm half of the oil, add the diced carrot and celery, and sauté for 2 minutes until golden. Add the onion and garlic and sauté for another 2 minutes.
3
Add the meat, salt, pepper, bay leaf, three-quarters of the oregano and thyme, and sauté for 2 minutes, stirring constantly. Pour in the wine and stir for 1 minute.
4
Add 150 g of canned tomatoes, mix, reduce heat to one-third, and simmer for 5 minutes. Remove and discard the bay leaf.

FINISHING METHOD

1
Cut the tomatoes lengthwise into equal halves, scoop out the seedy core with a spoon, and add them to the saucepan with the meat. Cut the bell peppers in half and remove the cores.
2
Preheat the oven to 160 ˚C.
3
Trim both ends of the eggplant and zucchini and cut the vegetables into 4 cm long pieces. Using a small knife, cut out the seedy centers so that each piece of eggplant and zucchini retains a bottom and walls 0.5 cm thick.
4
Trim both ends of the onion, cut them in half, and pull out the centers so that the walls also remain 0.5 cm thick. Cover the bottom with part of the removed onion pulp.
5
Lightly mash the remaining canned tomatoes with a fork and spread them on the bottom of a baking dish. Place the prepared vegetables on top and fill them with the meat mixture. Sprinkle with the remaining herbs and drizzle with the remaining olive oil.
6
Cover the baking dish with aluminum foil and place it in the preheated oven for 25 minutes. Then remove the foil, increase the oven temperature to 190 ˚C, and bake for another 10 minutes.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.