STEP 1

Prepare the vegetables:
Carefully cut the tops off the tomatoes and peppers and scoop out their insides with a spoon. Keep the tops to use as lids.
Scoop out the eggplants and zucchinis, making sure not to tear the skin.
Keep the flesh of the tomatoes, peppers, and eggplants to use in the filling.
Discard the inside of the large zucchinis (they're too watery). Instead, use 3–4 small zucchinis, blended, for the filling.

STEP 2

Make the filling:
In a large bowl, combine:

• Blended onions
• Blended small zucchinis
• Eggplant flesh
• Pepper flesh
• ⅓ of the tomato juice
• Chopped herbs (dill, parsley, mint)
• Raisins
• Rice
• ¼ cup olive oil
• Salt and pepper to taste

Mix everything gently with a spoon until evenly combined.

STEP 3

Stuff the vegetables:
Fill each tomato, pepper, zucchini, and eggplant but don’t overfill it , to allow room for the rice to expand.
Replace their “lids” and arrange them snugly in the baking pan.
Use slices of potato in between to keep the vegetables upright and stable.

STEP 4

Finish the pan:
Pour the remaining ⅔ of the tomato juice evenly over all the stuffed vegetables.
Drizzle with ⅔ cup olive oil.
Sprinkle a little breadcrumb on top of each vegetable for a golden, crisp finish.

STEP 5

Bake:

Bake uncovered at 425°F (220°C) for 30 minutes.

Then reduce heat and bake for 1.5 hours at 350°F (180°C), until the vegetables are tender and beautifully caramelized.