Two beautiful tomatoes, one round eggplant and two rounds courgettes can be combined in a lot of great dishes. In this recipe they are great eye catchers as well.
Halve the eggplant and the courgettes. Oil the eggplant and put in the oven at 200° for 30 mins. Remove the upper part of the tomatoes. Empty the all vegetables and create cups. Put the cups in an oven dish.
Chop and fry 4 garlic cloves. Add the chopped inside of the vegetables. Bake and stir now and again. Add pepper, salt, a handful chopped basil, 150 grams of ricotta, 40 grams of grated parmigiano and 75 grams of grinded pistachio.
Fill the cups. Bake in the oven at 180° for 30 mins.
Serve as main coarse, but even as starter or side dish this recipe is great.