Prep Time 30′    Cooking Time 1h 15′    Serves 6


  • 5 tomatoes
  • 5 bell peppers
  • 2 eggplants
  • 2 zucchinis
  • 2 onions
  • 1 cup Carolina rice
  • 1.5 cups olive oil
  • 1 bunch parsley
  • 1 bunch mint
  • 1/3 cup pine nuts
  • 1/3 cup black raisins
  • Salt
  • Freshly ground pepper
  • 3 ripe large grated tomatoes
  • 1 tbsp sugar
  • 2 tbsp breadcrumbs


  1.  Start by preparing the tomatoes by cutting a slice from the top of each one (don’t throw it away, this will be our lid).
  2. Empty their flesh into a bowl, making sure to leave enough on the skin so that they do not break apart later.
  3. Cut a slice from the top of each bell pepper and remove the seeds and membranes.
  4. Do the same for the zucchini and eggplant and hollow out their flesh and dice the contents.
  5. Blend the contents of the tomato in a blender.
  6. Heat 1/2 cup of olive oil in a deep pan.
  7. Over medium heat, cook the onion for a few minutes until translucent.
  8. Add the chopped zucchini and eggplant. Mix well.
  9. Let the vegetables sit for a few minutes to reduce their volume.
  10. Add the rice, the blended tomatoes, salt, and pepper.
  11. Add 1 cup of water and let it simmer for 5-6 minutes.
  12. The filling should be quite watery.
  13. Finally, add the pine nuts, raisins, and chopped herbs.
  14. Fill the tomatoes, bell peppers, zucchinis, and eggplants until they’re about 3/4 full.
  15. Cover them with their lids and arrange them in a baking dish, placing them close to each other.
  16. In a bowl, mix the remaining grated tomatoes, the remaining olive oil (1 cup), and combine.
  17. Season with salt and pepper and pour over the sauce.
  18. In a bowl, mix the sugar with the breadcrumbs and sprinkle over the vegetable lids.
  19. Cover the baking dish with aluminum foil.
  20. Bake in a preheated oven at 180°C for 1 hour and 15 minutes.
  21. After the first half hour, uncover the dish to dry out and brown the vegetables.


Source: Argiro Barbarigou