Conchiglioni Stuffed With Vegetables & Goat Milk Feta With B

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“This is a lovely fresh dish. It does take quite some time to dice the vegetables (if you are a bit slow, like me) but it is well worth the effort.”
1hr 10mins

Ingredients Nutrition


  1. Finely dice the courgette, eggplant, pepper and onion. Keep separate from one another as you will be cooking each element separately.
  2. Crush the garlic cloves.
  3. Cook each of the vegetables separately with some of the garlic: the courgette and pepper should be tender crisp. The eggplant and onions should be soft.
  4. Once all of the vegetables are cooked, combine in a single pan, add finely diced olives and season with salt and pepper to taste. Do not over-salt since both the olives and the feta will add saltiness.
  5. Cook the conchiglioni and after it is cooked, immediately rinse with cold water. Drain and sprinkle with olive oil to keep them from sticking to one another. Spread them over a plate or tray to cool.
  6. Heat your oven to 200 degrees celcius.
  7. Cut the feta into small blocks (or crumble, that's easier) and stir into the vegetable mixture. Shred the basil and combine with the vegetable mixture. Taste and adjust the seasoning as necessary.
  8. In the bottom of the baking dish you will use, put in the cherry tomatoes.
  9. Combine the vinegar, sugar and water and stir until the sugar is dissolved. Pour this over the cherry tomatoes in the bottom of the baking dish.
  10. Fill each of the conchiglioni with the vegetable mixture and place on top of the tomatoes. Place them together quite tightly so that they remain upright.
  11. Cover the baking dish with aluminum foil and place in the oven for 20 minutes.
  12. Uncover the dish and cook for another 5 - 10 minutes until the tops of the pasta just begins to brown a bit on the edges.

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