Vegetables: Mediterranean Stuffed by Recipe Cottage

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	Mediterranean Stuffed

		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.