Hello, and greetings 馃檹vegans food lovers. here is my new recipe for this Monday.Thank馃拹 you 
Filled Aubergine in pasta sauce.
Ingredients:
3 medium-size aubergine
1.5 tsp salt
1 tbsp paprika powder
2 tsp black pepper powder
2 tsp dried thyme, 1 tsp dried oregano, 1 tsp dried basil
3-4 garlic cloves
1/2 red paprika
2 small onions
1 medium-size carrot
2-3 stalks of celery
1 tomato can
2 tomatoes
1 tsp sugar
3 tbsp olive oil
1 tbsp rice flour.
few fresh parsley leaves
Cut the aubergine in halves and take all seedy parts/soft parts scraping with a spoon. and save it to use in the filling.
Brush all hollowed aubergine halves with olive oil and bake them at 180c for 15 minutes.
Meanwhile, clean all vegetables and cut them. Put 1/4 tsp salt in the aubergine meat so the water can drain out which has a strong bitter taste. discard that brown water squeezing the aubergine meat.
In the pan heat 1.5 tbsp, olive oil and add thyme and paprika powder. Add onion, celery, carrot, and red paprika, and sautee it for 2-3 minutes add aubergine meat stir it and add tomatoes stir it until all vegetables get soft.
Add salt, paprika powder, and pepper in, add 1 tsp sugar and stir it for 3-4 minutes.
The hollowed aubergine is also done take it out from the oven. and fill the ready vegetable mixture in it and sprinkle a little rice flour on it. and again it goes in the oven for 10 minutes at 180c.
In the rest of the vegetable mixture add 1 can of tomatoes and the herbs, add 1/2 cup of water stir it, and cook for around 5 minutes.
The sauce is now ready. and aubergine also baked
The aubergine is baked nicely Carefully slide the aubergine into the sauce. sprinkle 1 tbsp olive oil over them.
Covered the pan and just warm it on low heat for 2 minutes. Now some greens for garnish, I picked a few parsley leaves from the garden finely chopped and sprinkled them over the sauce.
Here is the dish ready.
Serve with whole-grain pasta and some mixed vegetables like carrots, cherry tomatoes, celery, and olives on the side.
Thank you very much.
