Ingredients
- 3 eggplants
- 2 garlic (cloves)
- 1 onion
- 1 green pepper
- 1 round (ground)
- 1/2 shell (thick)
- 60 gr romano cheese (grated)
- 28 gr dry bread crumbs
- 12 gr tomato paste
- 10 ml olive oil
- 3 gr salt
- 1 gr oregano
- 1 gr pepper (freshly ground)
remaining ingredients except tomato sauce and mix well. Fill the shells with the mixture and place in a greased baking dish. Brush the tops with additional oil and bake about 45 minutes. Serve with tomato sauce. The New York Times Cook Book: Harper and Row Publishing 1990. ISBN 0-06-016010-1
