Gemista

Instructions

Wash the tomatoes and slice off the tops to make lids.
Carefully scoop out the flesh with a spoon, leaving some attached to the skin so they don’t collapse during baking.
Sprinkle each tomato with a little salt and a pinch of sugar.
Place them upside down on a tray to drain excess juice.
Blend the tomato flesh into a pulp.
Wash the bell peppers, slice off the tops, and remove seeds and white membranes.
Slice a thin lid from each eggplant and scoop out the flesh with a spoon.
Finely chop the scooped-out flesh.

In a deep pan, heat ½ cup olive oil and sauté the chopped onion for 2-3 minutes.
Add the zucchini and chopped eggplant flesh, and sauté for another 2-3 minutes until softened.
Stir in the rice, pine nuts, and raisins.
Pour in half the blended tomato pulp and 1 cup water.
Season with salt and pepper and simmer for 5 minutes.
Remove from the heat and mix in the chopped parsley and mint.
Check how moist your mixture is. It should still be juicy when stuffing the vegetables.
Fill each vegetable about three-quarters full, as the rice will expand during baking.
Place the lids on the vegetables and arrange them snugly in a deep baking tray.
Wrap any leftover filling in grape leaves and tuck them between the vegetables.
Whisk the remaining tomato pulp with the rest of the olive oil, season with salt and pepper, and spoon it over the vegetables.
Finally, mix the breadcrumbs with the sugar and sprinkle over the tops.

Cover the tray with parchment paper and foil. Bake in a preheated oven at 180°C (360°F) (bottom rack, conventional heat) for 30 minutes.
Remove the paper and foil, then bake for another 45 minutes.
Let cool and serve at room temperature.