For Internal Filling

• Veggy Plant Based Sauté
• Half onion
• 1 cot of garlic
• 1 piece green pepper
• 1 tablespoon tomato paste
• 1 tablespoon of pepper paste
• Can of tomato or chopped tomato
• Oregano
• Chili pepper
• Bell eggplant
• A pitch of salt
• Tomato paste
• A pinch of parsley

For the filling:

Chopping half an onion, a clove of garlic, 1 chopped green pepper and plant based sauté to the pan to which 2 tablespoons of oil has been added, and then roast it by adding a tablespoon of tomato and pepper paste each. Then, chopped tomatoes and/or canned tomatoes, thyme, black pepper and chili peppers are added and the cooking is completed by continuing the roasting process.

Preparation of:

The inside of the eggplant is hollowed out, the inner and outer walls are oiled with the help of a brush, and then salt is added. Eggplant is baked in the oven at 200° until golden brown. The prepared filling is put into the eggplant. Add tomato sauce on top. It is closed with the cut top part of the eggplant. It is cooked in a preheated oven at 180°C for 10 minutes. After it comes out of the oven, it is garnished with parsley and served.