Healthy and full of flavor, this colorful recipe is perfect for a light and tasty dinner!
olive oil, as needed
1. Slice an eggplant in half. Remove the pulp and cook it in a pan with olive oil and onion.
2. Add the peppers, zucchini, and potatoes. Let everything cook for about 8 minutes.
3. Once cooked, fill the hollowed out eggplant with the vegetables add some oil and bake at 180°C for 25 minutes.