Ingredients

• 1 kg - oval shapes baby eggplant and baby marrow or zucchini
• 1/4 cup - olive oil
• 1 tsp - all spice
• 1 tbsp - salt
• 500 gms - tomatoes, sliced
• 2 cups - water or vegetable stock
• For the stuffing:
• 100 gms - onions, finely chopped
• 100 gms - tomatoes, finely chopped
• 1 bunch parsley, finely chopped
• 2/3 cups - basmati rice
• Pepper to taste
• Salt to taste

How to Make Stuffed Batinjan and Kousa in Oil

• Make a hole in the baby marrow or zucchini and eggplant, then wash thoroughly and dry.
• Thoroughly mix the ingredients of the stuffing in a bowl, season with a little oil and half of the spices.
• Stuff the marrow and eggplant with this mixture and set aside.
• Prepare the casserole or ovenproof dish.
• Place the sliced tomatoes at the bottom of the pot.
• Layer the stuffed marrow and eggplant on top of the tomatoes.
• Season with the remaining half of the spices and oil.
• Season with salt and pepper.
• Pour in enough water or vegetable stock into the pot to cover the stuffed vegetables.
• Then cover them with a plate or something similar that would hold them down lightly to keep them in place.
• So that the stuffing does not run out of the vegetables.
• Put the pot to cook on high until it boils, lower the heat and cook for 50 mins.
• Remove from heat and allow to cool.