H

Good morning my friends, a food that I really love for today Let’s do it together step by step

Ingredients

6 ripe and tight large tomatoes
3 medium aubergine flasks
3 green peppers
1 zucchini coarsely grated
12 tbsp. Carolina rice
2 chopped onions
1 -1/3 cup olive oil
5 tbsp. Pine
5 tbsp. black currant
1 small bunch of chopped parsley
1 small bunch of fresh chopped mint
2 tbsp. gluten-free toast
1 tbsp. sugar
salt
freshly ground pepper

Preparation

We wash all the vegetables and open them to make our stuffing.
Cut 1 slice (lid) of each tomato (to remain united with the tomato we do not separate completely) and with a spoon or parmesan we empty the crumb, taking care to leave a little flesh in the skin so that they do not open after filling and baking. stuffed us.
We keep the tomato crumb for sauce. Grind it in a blender.
Sprinkle each tomato with a little salt and a little sugar.
We turn them upside down on a tray, to let their liquids.
Cut 1 slice (lid) from the top of the pepper and remove the seeds and their white part.
Cut a thin slice from the back of the eggplant so that they sit well in the pan.
Remove a slice from the stalk and with a ladle or parmesan we empty the crumb and chop it finely.
First grind the tomato sauce in the blender.
Keep 1/2 of the ground tomato for the end of the recipe.
In a deep frying pan, heat 1/2 cup. from the total olive oil and sauté the chopped onion for 2-3 ′.
Add the zucchini and the eggplant crumb and sauté for 2-3 minutes, until they wither.
Add the rice, pine nuts and raisins and mix.
Pour over with 1/2 of the ground tomato and 1 tbsp. water.
Season with salt and pepper and simmer for 5 minutes.
Remove the filling from the heat.
Sprinkle with the chopped herbs.
The filling should be quite juicy when we fill the vegetables.
Fill each vegetable up to 3/4, because the rice will swell when cooked.
Put the lids and place them in a deep pan, close to each other.
In a bowl, whisk the remaining ground tomatoes with the remaining 1 tbsp. olive oil.
Season with salt and pepper and pour over the pan with a spoon.
Finally, mix the toast with the sugar and sprinkle the stuffing.
Bake them in a preheated oven at 180 ° C on the heating elements, covered for the first half an hour.
Then, remove and continue baking, which takes a total of 1 hour and 15 minutes.
Serve hot or cold. It is unlikely the next day at room temperature with ripe spicy feta cheese, Paros sour cream or Cretan xylo.

I hope you try this asap

Stay safe and healthy my friends and take care of your people

My best wishes from Greece