TOMATOES AND PEPPERS STUFFED WITH RICE

Materials (for 4 people):
 
• 4.3 tomatoes
 
• 4.3 eggplants
 
• 4.3 zucchini
 
• 2-3 potatoes, for oven
 
• rice glassine (counting a handful of rice for each vegetable)
 
• 1 large onion, grated
 
• 1-2 cloves of garlic crushed
 
• 1 Tbsp tomato paste
 
• 1 bunch parsley, finely chopped
 
• a few mint leaves chopped
 
• a few basil leaves, chopped
 
• salt
 
• pepper
 
• olive oil
 
Execution:
 
Cut the top of tomato as cap and pour the interior in a pan . Rip aubergines and also empty inside. Cut the zucchini in half and do the same . In the pan with the inside of the tomato , add the grated onion , garlic , herbs , rice and tomato paste . Stir with a spoon to create a blend. Add salt , pepper and 3/4 cup olive oil and stir. We put our vegetables in a pan along with the potatoes . Fill with a mixture of vegetables careful not outpouring filling as rice boiling will get volume. If the oven allows us to add water into the pan with tomato paste until just above the waist and a little olive oil . Not forgetting to salting and our potatoes . Bake at 180 degrees for about 1 hour .