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The legumes typically "farcied" in Provence are Aubergine (eggplant), Courgette (zucchini), Oignon (onion, Poivron (sweet bell-pepper), Tomate (tomato), and sometimes potatoes. Although any of these legumes can be prepared and served on their own, they should all be done together (a few of each) for a real presentation meal.
bread (1 thick slice) soaked in milk or wine, in place of rice
olive oil
50 g lean salt pork
50 g rice
100 g parmesan
Recipe preparation steps
1
Pre-Preparation. Scoop out the legumes, using the specific method for each, and put the contents aside for mixing with the stuffing. (The scooped out part of the legume is called the "chair du légume" in French, and we refer to it as the contents.).
2
Cook and drain the rice, put it in a bowl for mixing. Instead of rice, you can soak a thick slice of bread in white wine or milk, and squeeze it dry just before mixing.
Preparation : "Blondir" the chopped onion with the olive oil (cook only until transparent).
7
Put the rice (or the well-squeezed bread) in with the onion. Add the well-chopped meat, basil, garlic and parmesan, and stir in the beaten eggs. Add salt and pepper and stir the mixture until it is dry, and remove it from the heat.
Prep time 
