Mixed Stuffed Vegetables
8 servings
800 gr vegetables for stuffing: eggplants, tomatoes, green peppers.
¼ glass of Olive oil
1 glass of water

For the filling:
1 glass of rice
6 medium onions
2 tomatoes – peeled and chopped
1 tomato with flesh removed cut into 1 cm squares for lids
¾ glass olive oil
2 tablespoons of currants
1 tablespoon of pine nuts
½ bunch of mint
½ bunch of dill
½ teaspoon sugar
½ teaspoon salt
½ glass water
1 tsp black pepper

1. Preparing filling
Place the rice in hot water until it cools. Sauté chopped onions with olive oil, and salt until onions change colour. Drain and wash the rice then add to onions and sauté for further 10 minutes. Add water, peeled and chopped tomatoes, currants, pine nuts, pepper, sugar, mint and dill and cook for 15 minutes and remove from heat.

2. Preparing vegetables for stuffing
Aubergines – Cut off green end. Peel into lengthwise strips at 1 cm intervals. Cue teach aubergine in half. With a small sharp knife peel out the a core of flesh taking care not to pierce the outer skin. A shell of around a centimeter thick should be left. Place cores and aubergines in bowl of salted water for 10 minutes. Remove and rinse.
Tomatoes – cut out the core of the tomatoes and squeeze gently to remove excess liquid.
Green peppers – Squeeze out central core and remove all seeds

3. Stuffing and steaming
Stuff each vegetable about ¾ full not packing too tightly. Place chopped tomato lids on top with skin facing upwards. Pack stuffed vegetables side by side with open ends up in a casserole dish or large flat dish Add water, olive oil, cover and cook for approximately 50 minutes or until soft. Remove from heat, serve cool or cold.