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Cut the eggplants in half. The core and cut the flesh into very small pieces recover. Prepare the other vegetables: Peel and finely chop the onion. Cut the tomatoes into small cubes. Slice the mushrooms.

Put a good splash of olive oil in a skillet over medium heat. Put the onions first. After a few minutes, the tomatoes and mushrooms. Increase heat slightly, add the meat of the eggplant and pesto. Salt and pepper. Cook ten minutes, stirring frequently. Add the rice, pine nuts and a dozen chopped parsley. Grind salt and pepper if needed.

Sprinkle the eggplant with the preparation and in a baking dish. Sprinkle with bread crumbs (that's their crisis but you can replace with Parmesan or has a mixture of both), drizzle with oil olive Generous and humble – at your convenience – and slip in a preheated oven at 180 ° C for 20 minutes. The remaining parsley coarsely chopped. A table!

Ingredients:

• 2 medium eggplants
• 2 medium tomatoes
• 1 onion
• 4 Mushrooms Paris
• Already cooked 1 cup rice
• 1 cup on s. Pesto
• 4.1 sprig of parsley
• 20 g of the sprockets
• Olive oil
• Salt and freshly ground pepper
• 2 cup on s. Crumbs

Total time: Preparation + cooking time: 35 minutes
Yield: 4 people