Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 600g eggplant 8. pork fillet 4 tablespoons tomato paste 1 red onion 1 pinch of cumin seeds 1 / 2 cup dry white wine 200g. of snow peas 1 / 2 lemon 30g. grated pecorino cheese extra virgin olive oil thyme salt PROCEEDINGS -------------------------- cut in half 'for the long and incidetene eggplant pulp.
Cook them with two tablespoons of oil over medium heat for 5 minutes with the skin side up and then let them cool. Cut the pork into slices thick 1/2cm. that will reduce in small pieces. Chop the onion and fry in three tablespoons of olive oil and cumin. Add meat and thyme and saute over medium heat for 3 minutes.
Add the wine, add the tomato paste, a pinch of salt and two tablespoons of hot water and cook the meat sauce 'over low heat, covered, for 30 minutes. Drain the eggplant pulp and add the meat, cook for 5 minutes. Stuff the hollowed eggplant with the mixture, sprinkle with the cheese, arrange on a baking tray and bake at 200 degrees for 15 minutes.
Dress the snow peas blanched in boiling water with lemon juice, olive oil and salt. Serve hot. 
Cook them with two tablespoons of oil over medium heat for 5 minutes with the skin side up and then let them cool. Cut the pork into slices thick 1/2cm. that will reduce in small pieces. Chop the onion and fry in three tablespoons of olive oil and cumin. Add meat and thyme and saute over medium heat for 3 minutes.
Add the wine, add the tomato paste, a pinch of salt and two tablespoons of hot water and cook the meat sauce 'over low heat, covered, for 30 minutes. Drain the eggplant pulp and add the meat, cook for 5 minutes. Stuff the hollowed eggplant with the mixture, sprinkle with the cheese, arrange on a baking tray and bake at 200 degrees for 15 minutes.
Dress the snow peas blanched in boiling water with lemon juice, olive oil and salt. Serve hot.
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