Ingredients:
3 large, ripe tomatoes
3 peppers
8 tablespoons rice glazed
4 onions, chopped
1 eggplant, peeled and chopped
2 grated zucchini
2 cloves garlic, chopped
1/2 bunch parsley, finely chopped
1/2 bunch chopped dill
1 cup oil
Salt, pepper
Instructions:
Wash well the tomatoes and peppers and remove carefully their inside. Pour a little salt and turn it upside down to strain. Put inside of the tomatoes in the blender so they will get mashed. Saute onion, garlic, eggplant and zucchini in oil. Add the grated tomato, half cup water, salt, pepper, parsley, dill and the rice. Stir and leave just get a boil, so the rice will soften a little. Fill the tomatoes and peppers and place them in the baking pan. Add little oil on top and a cup of water. Bake the stuffed tomatoes and the peppers in the oven until rice is tender and the water is evaporated.
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