Stuffed Vegetables

Name: Stuffed Vegetables
Yield: Serves 4
Cuisine: Georgian
Ingredients: 12 dried eggplants and zucchini pieces; 12 dried eggplants and zucchini pieces; 1 pound lean ground beef; About 3 cups tomato sauce; ½ cup raw basmati rice; ½ cup diced onion; 1 teaspoon crushed dried mint; 1½ teaspoons pure kosher salt; ½ teaspoon crushed red pepper flakes; 1 tablespoon pomegranate molasses; Plenty of freshly ground black pepper to taste

Preparation info

Serves
4

Difficulty
Complex

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

You can use any sort of tomato sauce you’d like. One that works especially well: Puree a half-pint jar of caponata spread with enough canned plum tomatoes to make 3 cups of puree, and season with salt. It’s tangy and complex, and complements the stuffed eggplant nicely.

Ingredients

12 dried eggplants and zucchini pieces
About 3 cups tomato sauce

Asia
Georgia
Main course
Summer
Gluten-free

Method

Bring a saucepan of water to a boil, add the dried eggplants and zucchini, and let stand until softened, 15 to 20 minutes, weighting them down with a plate if necessary to keep them submerged. It’s okay if the bottoms of the eggplants remain a bit hard—they’ll soften as they cook. Drain well.

Pour about half of the tomato sauce into the bottom of a medium saucepan and set aside.