Stuffed tomatoes, there are two versions of this recipe that I like: the Vietnamese version is filled with seasoned ground pork and is fried on a medium heated skillet that my mom used to make. This is the Italian version of that similar concept. It’s easy, quick, healthy, and good looking so all my criteria is met for a plate of awesomeness. I usually eat them with slices of French bread. You know me, I love bread.

Ingredients: 6 med ripe tomatoes, 1 small eggplant, 1 Italian sausage, basil, balsamic reduction to drizzle on top.

1. With a paring knife, cut a small circle on top of the tomatoes and pull it out. Then use a small spoon to scoop out the seeds inside. Drain them upside down.

2. Cut the eggplant into cube and turn the oven on at 375F

3. Heat olive oil on a skillet then add the inside meat of Italian sausage to cook until done (about 4-5 min). Add the eggplant and sauté for 5 more min with a little salt.

5. Stuff the tomatoes with the eggplant and sausage. Put them into the hot oven to cook for another 15-17 min.

6. Serve with basil leaves, balsamic reduction (you can either buy this or heat up balsamic vinaigrette until thick), and mozzarella cheese if you have it.

I tried this recipe from this vegan food blog I really like (I’m not vegan but her recipes are always delicious). It turns out to be very soft in the inside, but not too sweet, really really good for toasts in the next few mornings with a cup of hot green tea.

Happy cooking