Ingredients

• 4 cups ground mutton (or another ground meat)
  
• 1 yellow onion
  
• 6 small tomatoes
  
• 6 small green bell peppers
  
• 6 small eggplants (or 2-3 medium eggplants alternatively)
  
• 1-2 cups green beans
  
• 3 tablespoons basil (chopped)
  
• 1 teaspoon cinnamon
  
• 2 tablespoons butter
  
• 1/2 cup water
  
• Salt
  
• Black pepper

Directions

• Mix ground meat and onions together and brown in a large pan.
  
• Add small amount of butter to prevent burning.
  
• While meat is cooking, bring a large pot of water to a boil with a pinch of salt.
  
• Add eggplant and boil for around 5 minutes, or until soft.
  
• Remove from water and set aside to cool.
• Slice tops off of bell peppers and tomatoes and set aside.
  
• Dig out seeds and pulp from tomatoes and green peppers.
  
• Save the insides of the tomatoes for later.
  
• Salt and pepper the insides of the tomatoes and peppers and set aside.
  
• Rub eggplants between hands until soft.
  
• Cut deep slits in eggplants and remove most of the middle.
  
• Salt and pepper the insides of the eggplant.
• Add insides of tomatoes and basil to the meat.
  
• Add cinnamon and mix.
  
• Stuff tomatoes, peppers, and eggplants with meat.
• Spread green beans out in the pan.
  
• Place stuffed veggies on top and add enough water to cover the bottoms.
  
• Steam over medium heat for 20 minutes or until soft then serve.
  

#appetizer #smallplate #glutenfree

Recipe submitted by Zaqatala Cooking Club, Armenia