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On 25 May 2016 I came up with this recipe for filled courgettes, aubergine and capsicum. The version here includes intended improvements for next time.

Ingredients

quantity       ingredient       step
200 g       aubergine       1
350 g       capsicum       1
600 g       courgettes       1
150 g       onion       2
25 g       garlic       2
300 g       beef mince       3
125 g       Bauchspeck, chopped       3
1 g       tarragon, dried       4
1 g       thyme, dried       4
0.5 g       marjoram, dried       4
100 g       red wine       4
15 g       salt       4
100 g       cooked rice       4
      breadcrumbs       6
      olive oil       6

Preparation

  1. Remove the flesh from the aubergine and courgettes and chop finely.
  2. Chop the onion, fry in oil for a while, add the pressed garlic, then the aubergine and courgette flesh.
  3. When soft, add the beef and speck. Fry until half cooked.
  4. Add spices, salt and wine. Reduce until almost dry.
  5. Fill the mixture into the vegetables:


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  6. Sprinkle with breadcrumbs and olive oil and bake for 25 minutes at 180° in a fan-forced oven.


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