WHAT YOU NEED FOR 4 PEOPLE:
- 3 pieces of oxheart tomatoes (the fleshy kind is especially good)
- 3 small round courgettes
- 1 small melanzani
- 150 g brown rice
- 1 onion
- 3 cloves of garlic
- half a bunch each of fresh thyme and basil
- 150 g mushrooms (e.g. brown mushrooms and herb mushrooms)
- 8-10 pieces of dried tomatoes (preserved in oil)
- 2 handfuls of fresh baby spinach
- 150 g feta
- Salt/pepper
- Olive oil for browning
- Tyrolean mountain cheese, finely grated
- optional: spicy bacon, finely diced
FOR THE SAUCE YOU NEED
- 200 ml vegetable stock
- 50 ml white wine
- 2 tablespoons tomato paste
- Salt/pepper
AND THAT'S HOW IT WORKS:
Wash and clean the tomatoes, zucchini and melanzani. Cut the tops off the tomatoes and zucchini, scoop out the flesh with a spoon and set aside. Cut the melanzani in half and scoop out the flesh with a spoon as well. If you are using regular oblong zucchini, do as you did with the melanzani.
Finely chop the hollowed out pulp of the zucchini and melanzani. Put the pulp of the tomatoes in an extra bowl, we will need that later for the filling.
Bring a pot of water to the boil, add salt and cook the hollowed out vegetables (except for the tomatoes) for a few minutes. Cook the brown rice according to the instructions on the packet.
Finely chop the onion and garlic cloves and sauté in a little olive oil until translucent. Clean the mushrooms, chop them and fry them together with the chopped flesh of the zucchini and melanzani for about 5 minutes. Cut the dried tomatoes into small pieces and add them to the pan together with the spinach and the flesh of the tomatoes. Add the feta, chop the herbs finely and add two thirds of them to the vegetables. Fold in the rice and season everything again with salt and pepper.