· 400 g minced pork
· 3 small eggplants
· 6 small jalapeno peppers
· 1 cup of cherry tomatoes
· 500 ml tomato paste
· 100 ml water
· 1 teaspoon dried oregano
· 2 cloves of garlic
· 2 tablespoons olive oil
· Salt and pepper
Wash eggplants, cut lengthwise in half, hollow out the centres andcut into small pieces.
Mix tomato paste with water, oregano, crushed garlic, salt and pepper.
Mix the minced pork, chopped eggplants, 200 ml tomato paste in abowl and season with salt.
Put the eggplants in a baking dish and brush with olive oil. Put themeat stuffing in the eggplants and top each eggplant with sliced tomatoes and one pepper. Add the rest of the tomato paste.
Bake in an oven preheated to 200°C for about 25-30 minutes.
Serve sprinkled with fresh parsley.