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Stuffed tomatoes   

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Aubergines, green peppers and roast potatoes 

Ingredients for 4 servings:  

8-medium ripe tomatoes

4-medium green peppers

4-small aubergines

2-medium onions finely chopped

4-cloves garlic finely chopped

1-cup crashed tomatoes

1-tablespoon tomato paste

1-cup long grain rice

1-cup crumbled feta cheese

1-cup olive oi1

1-teaspoon dried oregano

1-teaspoon sugar

½-cup flat parsley chopped

½-cup grated or Parmesan cheese

1-cup fresh chopped dill

Preparation method

Rinse tomatoes and peppers with cold water.

Cut a slice from the top of the tomatoes, but not detach. Covers would be used as cover of the stuffed tomatoes and peppers.

With spoon empty tomato pulp with out puncturing. Remove and discard tomato seeds.

Follow the same for the green peppers. Slice the top with out detach. Rinse and remove seeds.

Follow also the same for aubergines.

Arrange tomatoes and peppers in a large baking pan or Pyrex dish.

Chop or blend in a blender tomato pulp.

Heat half of the oil, sauté onions garlic until softened, add rice stir and continue sautéed.

Add chopped tomato pulp, sugar salt pepper all herbs, spices and simmer on moderate heat until all liquids had been absorbed. 

Add feta cheese, stir and proceed with the stuffing as follow

With tablespoon fill with the mixture half way tomatoes and peppers, spread some grated cheese on top of the filling and cover with their natural lids.

Combine one cup tomato juice mix with the tomato paste and add into the baking pan and place the potato wedges in between the stuffed tomatoes and peppers.

Season with salt and fresh ground pepper, sprinkle with oregano and drizzle with olive oil

Bake in a preheated oven 190°c-375°f for one hour.

Eggplants can be stuffed the same way, but clean and discard the pulp salt them with plenty salt and place in a colander to drain bitterness. Rinse after with cold water, drain and stuff with same mixture.

Note: This recipe the stuffing can be prepared with minced meat as follow:

Place minced meat in pan and add 2 tablespoons of water, parboil for five minutes covered.

Remove from the heat and strain and rinse meat lightly  in colander with cold water to clean out excess of fat.

Rinse cooking pot, wipe and follow the instructions of the second paragraph above.