Eggplants stuffed with minced meat in the oven

Chop the onion, garlic and bell pepper in brunoise.

Cut the eggplant in half lengthwise. Make diagonal cuts in the flesh of the eggplant with the help of a knife without touching the skin. Cook in the oven with a little oil at 180 degrees about 25/30 minutes.

After this time, remove the flesh from the eggplants, being careful not to damage the skin, with the help of a spoon and chop it.

In a frying pan heat a dash of olive oil and add the garlic. Once browned, add the onion, the red bell pepper and the minced meat and season with salt and pepper. Let it cook for a couple of minutes over medium heat.

Add the chopped eggplant flesh and a little salt. Cook with the lid on low heat for 5 minutes.

Add the crushed tomatoes, season with salt and pepper and add a little panela to remove the bitterness of the tomatoes. Cook for 10 minutes.

Stuff the skin of the eggplants with the previous mixture and cover with grated cheese.

Bake the eggplants at 180 degrees for 10 minutes and... DEVOUR!