Stuffed vegetable caserole

Ingredients

• 1 Onion
• 1 tsp Ground Bayleafs
• 1 tsp Ground Coriander seeds
• 2 tsp BBQ spice
• 1 tsp Leaf masala
• ¾ tsp Garum masala
• 2 tsp Mild yellow curry
• 30 ml Pea flour
• 1 tin Chopped Italian tomato (400 g )
• 1 small Yellow bell pepper 
• 1 small red Bell pepper
• 1 small Orange Bell pepper
• 2 Baby marrows
• 4 Baby Brinjals (aubergine)
• 4 Petite pans
• 4 small Tomatoes
• 4 Baby Butternut
• 1 tsp Chopped garlic
• Salt to taste

Stuffing

• ½ cup Brown lentils
• 1 Onion
• 1 teaspoon Ground Bayleafs
• ¾ teaspoon Garum masala
• 2 teaspoon Mild yellow curry
• 50 g Tomato paste
• 1 Whole Clove

Method

• Prepare the vegetables by cutting Baby marrows in ½ . Leave all other vegetables whole. Use a apple corer to cut out the Centre off the vegetables. The Centre can be sliced thin slices to act as a lid. And set aside
• Fry the chopped onion with a little Olive oil. Fry Onion until glassy.
• Add the herbs and spices.
• Stir until no dry spices is visible.
• Add the tomato paste.
• Add ½ cup of water and stir.
• Add the cooked Lentils.
• Cook to a thick sauce uncovered. And set aside.
• To assemble the dish. Filled the vegetables and cover up with lid, as to surprise your guest of the inside. And arrange in oven prove dish with lid. 
• To make the sauce.
• Fry the chopped Onion in a little oil until glassy.
• Add the herbs and spices and pea flour.
• Stir until all spices is mixed with oil and onion.
• Add tomato and juice and 1 cup of water.
• Add the garlic and remove from heat.
• Dish this sauce over the vegetables and cover with lid. Bake at 200^oc for 60 minutes. Check that all vegetables are soft.
• Allow to stand for 5 minutes before serving.

Serve on rice.

Serve 4 large portions.