Γεμιστά

Ingredients
Tomatoes (at least 3), Paprikas and Eggplants to fill the space on your pan. Rice 2 medium sized onions 1 zucchini Parsley Mint Salt/Pepper Concentrated tomato sauce Lots of olive oil

Preperation
- Empty the inner part of the tomatoes and grate it in the bowl which you will use to make the stuffing. - Empty the inner part of the Paprikas and Eggplants but throw this away. We do not use it. - Grate the onions and the zucchini as well and mix it with the stuffing. - Put 1 table spoon of rice for each of the vegetables you have to stuff (if you have 4 tomatoes, 4 eggplants and 2 peppers then put 10 table spoons of rice). - Put some cold water in a small glass and dilute 2 table spoons of the concentrated tomato sauce and add it in the stuffing as well. - Add salt, black pepper, parsley and lots of mint. - Add some olive oil (not very much yet) - Stir with a spoon until you get a nicely mixed stuffing. Time for the filling!

- Open the top part of the empty vegetables. - Salt them and put one table spoon of water into each one of them (so that the rice will boil easier). - Fill them up with the stuffing you made before (they don't have to be filled 100%, because the rice will grow as well). - If you have any stuffing left, just throw it around the vegetables - Put lots of olive oil now (one cup) on top of your vegetables and around them. - Put one small glass of water as well (or maybe half if there is much liquid from your stuffing) - Put it in your oven to bake for almost one hour at 200 degrees. I never keep the exact time.. I just see it and when the top part of the paprikas becomes almost black, then I take it out

Tip: If you can't keep the vegetable sides from falling because there is space in your pan, you can cut some potatoes and/or zucchini and put around the vegetables like pillars as I did. Don't forget to salt them as well.