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Mediterranean Stuffed

This Mediterranean Stuffed recipe uses Salt Regular, Extra Virgin Olive Oil, and Freshly Ground Black Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1/2
• 1/2 cup
• 3/4

Method (preview)

1. 1

   Prepare vegetables: place in deep, oiled baking pan and set aside

2. 2

   Preheat oven to 325 degrees.

3. 3

   Heat oil in heavy saucepan.

4. 4

   Add onion and saute on medium until transparent.

5. 5

   Add eggplant, tomato, salt and parsley.

6. 6

   Stir.

7. 7

   Bring to a gentle simmer and add allspice and black pepper.

8. 8

   Stir well and add in the raisins.

9. 9

   Let cook gently for a couple of minutes then add in the pine nuts and oregano.

10. 10

    Simmer gently for 5 minutes.

11. 11

    Add the rice, stir well and stuff the vegetable shells, making sure their lids are in place.

12. 12

    Drizzle olive oil over all the vegetables, sprinkle with salt and pepper.

13. 13

    Sprinkle a little water over all the vegetables to prevent them from drying out.

14. 14

    Sprinkle bread crumbs over the tops of these.

15. 15

    Bake at 325 degrees for about 1 hour.