Mediterranean-stuffed tomatoes

Ingredients for 3 servings:

• 6 m.-large tomato(s)
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• 1 small eggplant(s)
• 1 small zucchini (courgettes)
• 2 cloves garlic, finely chopped
• 1 small onion(s), finely chopped
• salt and pepper
• chili powder
• oregano
• 200 g mozzarella and 6 slices

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

as a side dish

Wash the tomatoes and cut off the tops. Hollow out the tomatoes with a spoon and season with a little salt. (I always use the contents of the tomatoes for the next tomato sauce.) Cut the peppers, eggplant, and zucchini into small cubes. Sauté the onion and garlic in a little butter and add the finely chopped vegetables. Fry the vegetables until al dente and season with salt, pepper, oregano, and chili to taste. Cut the mozzarella into small cubes. Add a little mozzarella to the tomatoes, mix the rest of the mozzarella with the vegetables, and stuff everything into the tomatoes. Finally, add a slice of mozzarella to the filling. Place the tomatoes in an ovenproof dish, place in an oven preheated to 190 degrees Celsius, and bake for about 30 minutes.