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Mediterranean Stuffed Vegetables

Prepare vegetables: place in deep, oiled baking pan and set aside:

2 small eggplants

Scoop out insides and chop insides into 1/4 inch dice, set aside
diced filling and reserve the shells for stuffing.

2 medium green peppers: cut the tops off to make a lid; reserve
top. Scoop out and discard seeds.

2 Large ripe tomatoes: cut so there is a lid, reserve lid and
scoop out insides, reserving the insides. Chop insides fine and
reserve for filling. Cut a small slit in the bottom of each tomato
shell- this helps drain excess liquid out.

Reserved eggplant, chopped fine
Reserved tomato, chopped fine
1/2 tsp. Salt, regular
sea or kosher salt to sprinkle over tops (optional)
1/2 cup extra virgin olive oil
1 medium onion, finely diced
1 tsp. Allspice
3/4 tsp. Freshly ground black pepper
2-1/2 cups long grain rice- cooked
1/2 cup toasted pine nuts
1 Tbs. fresh oregano, chopped fine
1/2 cup raisins
1/2 cup Italian flat leaf parsley, chopped fine
Breadcrumbs for topping

Preheat oven to 325 degrees. Heat oil in heavy saucepan. Add
onion and saute on medium until transparent. Add eggplant, tomato,
salt and parsley. Stir. Bring to a gentle simmer and add allspice
and black pepper. Stir well and add in the raisins.

Let cook gently for a couple of minutes then add in the pine nuts
and oregano. Simmer gently for 5 minutes. Add the rice, stir well
and stuff the vegetable shells, making sure their lids are in place.

Drizzle olive oil over all the vegetables, sprinkle with salt and
pepper. Sprinkle a little water over all the vegetables to prevent
them from drying out. Sprinkle bread crumbs over the tops of these.
Bake at 325 degrees for about 1 hour.


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