Directions:

Preheat the oven in 200 C.

Prepare the vegetables to be stuffed and reserve their mash.

Place the rice in a bowl.

Add in a bowl the onions, the parsley, the raisins, the shredded tomato or aubergine or courgette mash and any reserved juices or pulp, half the olive oil.

Season with salt and pepper and mix well.

Place the prepared vegetables in a deep baking dish, tightly packed.

Fill each vegetable with the prepared stuffing, but only three-quarters full, leaving room for the uncooked rice to expand.

Cover with the reserved sliced round tops.

Pour the rest of the olive oil on top of each vegetable.

Pour into the bottom of the dish the grated fresh tomatoes, mixed with the water, season with salt and pepper all over and bake in a pre-heated oven for 1.5 hours.

Tip:

For the first hour cover the pan with foil and remove it in the last half an hour. You can also add nuts in the mixture.

That’s a dish that will make your house smell like Summer in Greece.

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