Imam Bayıldı

Ingredients

• 4 zucchini
• 1 kg tomatoes
• 2 onions
• 500 g zucchini
• 100 g scallions
• 100 g capers
• 200 g eggplants
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 tablespoons sugar
• Salt and pepper to taste
• 1 tablespoon ground ginger

Method

1. Prepare the tomatoes by halving them lengthwise and boiling them in salted water for 5 minutes.
2. Cut the onions into cubes and the zucchini into thin slices.
3. In a pan, sauté the zucchini with olive oil for 5 minutes over medium heat.
4. In a bowl, mix the tomatoes, onions, zucchini, scallions, capers, ginger, salt, pepper, and sugar.
5. Stuff the zucchini plants with the mixture and place them in a baking dish.
6. Pour the tomato sauce over the stuffed zucchini and add the vinegar and ginger.
7. Bake for 30 minutes at medium heat, covered, checking occasionally to ensure they do not dry out.
8. Serve hot with a drizzle of olive oil and a sprinkle of ginger powder.