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1
Cut off the top quarter of each onion, round zucchini, and tomato.
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2
Hollow out all the vegetables (except peppers and flowers) with the help of a spoon or small knife, leaving a thick wall.
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3
Save the tops and carved-out parts and chop.
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4
In a saucepan, immerse the hollowed-out halved eggplants in the 12 cups of salted water (unheated).
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5
Allow to soak while stuffing is prepared.
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6
In a skillet heat 1/3 cup olive oil on a low flame and saute the reserved chopped vegetables until just tender, stirring lightly and frequently.
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7
In a large bowl combine the fresh bread crumbs and milk, and allow to soak briefly.
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8
Then add the Sauteed vegetables, sausage meat, garlic, chopped parsley, basil, beaten eggs, Parmesan, salt, and pepper.
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9
Mix well.
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10
Remove the eggplant from the water.
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11
Bring this water to a boil and briefly blanch the vegetables separately in this order: white onions, zucchinis, peppers, eggplant (not the tomatoes or stuffed zucchini blossoms).
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12
Drain them on a clean towel or paper towel.
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13
Spoon the sausage stuffing into each vegetable, then sprinkle with bread crumbs.
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14
Arrange in a baking dish that has been oiled on the bottom with olive oil.
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15
Bake uncovered in a preheated 400 degree F oven for about 15 to 20 minutes.
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16
For each person, arrange 1 piece of each kind of vegetable on a plate.
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17
Optional: For a true Provencal touch (and if they are available) prepare Stuffed Zucchini Blossoms and add one to each plate.
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18
In a skillet with 2 tablespoons olive oil, saute the finely chopped zucchini 5 to 8 minutes on a low flame.
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19
Remove from the heat and add parsley, basil, garlic, salt, and pepper.
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20
Let cool, then add breadcrumbs and the beaten egg.
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21
Mix well.
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22
Preheat oven to 400 degrees F.
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23
With the fingers, partially open each blossom's petals and place a spoonful of stuffing inside.
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24
Carefully close the petals.
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25
Put the stuffed blossoms side by side in a shallow roasting pan.
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26
Dissolve the bouillon cube in the boiling water and add the remaining olive oil.
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27
Pour liquid over blossoms and cover with aluminum foil.
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28
Bake for approximately 20 minutes.
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29
Arrange on a dish.
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30
Can be eaten hot or cold.
