Peppers and Tomatoes stuffed with rice
(8 servings)

I N G R E D I E N T S

6 large tomatoes
6 medium green peppers
6 long aubergines
3-4 medium potatoes
2 large zucchini, grated
2 tomatoes, grated
1 large onion, finely chopped
3 garlic cloves, grated
1 bunch of parsley
1 bunch of spearmint
13 tablespoons rice
3 tablespoons grated rusks
1 cup olive oil
Salt, pepper and a little sugar

P R E P A R A T I O N

Cut the tops off the tomatoes, the peppers and the aubergines and
remove the flesh with a spoon.
Arrange the vegetables in a roasting pan and salt and pepper the insides.
Put a little sugar in the tomatoes. In a bowl mix the zucchini, the grated tomato,
the flesh removed from the tomatoes, garlic, parsley, spearmint, rice, salt and pepper.
Heat half the olive oil in a pan and fry the onion until transparent.
Add the pieces of the aubergine flesh and fry them until golden.
Take them out of the pan and add them to vegetable mix. Mix well.
Fill the tomatoes, peppers and aubergines with a small spoon. Be careful as not to
fill them to the brim, because they will break during cooking.
Cover them with the cut tops and sprinkle them with the grated rusk.
Peel the potatoes, cut them in pieces and season. Place the potatoes between the
stuffed vegetables. Add the rest of the oil and a little water.
Don’t put too much water because the vegetables will release their own fluids.
Bake in the oven for 90 minutes at 180-200 °C.

Karabela Maria:Flavours of the Lakonian Land, from the Spartan « Black Both » to Syglino,
Publications Patakis
Photographer: Anna Kalagani