• 5 tomatoes
  • 4 green peppers
  • 3 round zucchini
  • 2 eggplants
  • 1 bunch of parsley
  • 1/2 bunch of mint
  • 3 onions
  • 3 potatoes
  • Carolina rice (1/2 tbsp for each stuffing and 1/2 cup for the pan)
  • 1/2 cup olive oil
  • Salt Pepper


We empty the tomatoes, peppers, aubergines and zucchini. Grind the inside of the tomatoes in the multi and keep it aside. Grind together with 1 pepper and the flesh of the aubergines. Finely chop the parsley, mint and onion. In a bowl put the rice, onions, ground pepper and eggplant, parsley, mint, salt and pepper and 3 tablespoons of the chopped tomato. Fill the stuffed ones up to 3/4 of each vegetable and put the sliced ​​potatoes in between. Bake at 180 C until the vegetables are cooked and melted and the rice is soft. We calculate 1-1.5 hours.

Leek pie
Onion pie with feta cheese