Finely dice shallots, garlic and mushrooms and roast with olive oil until crispy, remove from frying pan and place in a large enough bowl. Cut lamb and poultry into coarse pieces and sauté in olive oil. Remove from roasting pan and cut into pieces about 3 mm in size along with the ham. (Tip: Or run through the coarse disk of a meat grinder).
Finely grate the Parmesan, coarsely chop the leaf parsley and mix into the mixture. Now season the meat farce heartily. A few drops of truffle oil give this dish a nice earthy note (fresh truffle as well, of course).
Cut open four melanzane for stuffing and scoop out the flesh and cut into cubes. Cut one melanzani completely into fine cubes and sauté briefly in olive oil with diced anchovies, capers and onions.
Cut four turrets from the zucchini. Remove the pulp and finely dice with the remaining zucchini flesh, pitted olives, garlic and onions and sauté briefly.
Remove the lid from the tomatoes and hollow them out. Soak the dried tomatoes, if necessary, and finely dice them.
Remove the peel from the vegetable onions and cut a lid about 1 cm high. Hollow out onions and chop the insides. Blanch hollowed out onions in about 5-7 min. Blanch the lid in about 2 min.
Add the meat farce to the respective vegetable insides Fo
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