Berenjenas rellenas or stuffed eggplants is a traditional savory specialty originating from Spain. There are many versions of this dish regarding its preparation and the ingredients used for the filling. The eggplants are typically cut along the middle and baked until tender before they have their pulp removed, although they’re occasionally left raw and cooked with the filling.

A variety of vegetables, vegetables and rice, or a combination of ground meat (usually pork and beef) and vegetables are most commonly used for stuffing the hollowed eggplants. Typical vegetables contained in the filling include tomatoes, zucchinis, onions, peppers, chili peppers, and mashed potatoes, while the mixture is usually flavored with garlic, salt, pepper, oregano, thyme, rosemary, or parsley. 

Carne entomatada is a traditional meat dish originating from Panama. It’s usually prepared with a combination of ground meat (beef or pork), onions, tomatoes, oregano, bell peppers, oil, bay leaves, Worcestershire sauce, and seasonings. The meat is seasoned with oregano, Worcestershire sauce, salt, and pepper, while the onions and bell peppers are sautéed in oil.

The meat is added to the pan and it’s cooked shortly, then mixed with the tomatoes and bay leaves. The dish is simmered until the sauce thickens and it’s then ready to be served.