Vegetables Stuffed with Carp Fillet

Blanch the tomatoes in boiling water for 1–2 minutes, then remove the skin. Cut off the tops of the peppers and remove the seed chamber. Cut the zucchini and eggplant in half lengthwise and carefully scoop out the flesh, keeping the "boats" intact.

Cut carp fillet, onion, tomatoes, zucchini flesh and eggplant into cubes of 0.5–1 cm in size.

Pass the garlic through a press. Sauté the onion and garlic in olive oil until transparent and soft. Add the chopped tomatoes and stew for 3–4 minutes. Add the eggplant pulp and vegetable broth, stew for another 5 minutes. Add the chopped zucchini, arrange the zucchini, eggplant, and pepper "boats" on top, and lightly stew for 2–3 minutes. Then set the vegetable "boats" and peppers aside.

Add sliced carp fillet to the vegetables with sauce. Season with salt and ground black pepper to taste, mix well.

Fill zucchini and eggplant "boats" as well as peppers with the fish and vegetable mixture. Cover the peppers with their cut-off tops. Place the stuffed vegetables in a heat-resistant baking dish, add the remaining sauce. Bake in a preheated 180°C oven for 15 minutes until done.

Serve in a dish, sprinkled with chopped parsley.