Goodbye, summer! Probably the most common dish of seasonal vegetables. But each family has its own peculiarity of cooking meat. Here is my plan - light and at the same time, nourishing, and most importantly - very easy!
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The tomatoes cut the "lid", eggplants cut in half lengthwise, zucchini, cut crosswise into 3-4 parts (if the peel is thick, its pre-cut) bell pepper - half to get 2 "pumps" and remove seeds. Take out vegetable flesh with a spoon that was left of the wall approximately 0.5-1 see the flesh of the eggplant sprinkle with salt for a few minutes, went to the bitterness.
To the chicken mince add chopped onion (if desired, it can slightly saute in butter), finely chopped greens and garlic. There also finely chop the flesh of the zucchini, eggplant, tomatoes. Add to the minced salt-pepper and thoroughly mix everything.
The thrill is sure to add a chopped chili pepper!
Fill the prepared vegetables with the mince, spread on a baking sheet. It is very convenient to use a special non-stick Mat, but you can just cover the pan with foil or baking paper.
Put the pan with the vegetables in a preheated 180 degree oven for about an hour. Take it out and eat with pleasure!
If desired, sprinkle with grated cheese for 10 minutes until tender. But I did the diet option, i.e. "not a drop of oil, no fat, a single gram of cheese":)))