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				GEMISTA
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			(Stuffed Vegetables)

Ingredients

8 large tomatoes, large peppers, aubergines, courgettes or combination
150 gr. long-grain rice
350 gr. onions
200 ml olive oil
250 gr. tomatoes, peeled and thickly grated
150 ml water
1 teacup chopped parsley 

o Prepare the vegetables to be stuffed and reserve their pulp.
o Place the rice in a bowl.
o Add the onions, the fresh herbs, the shredded tomato or aubergine
  or courgette pulp and any reserved juices or pulp, half the olive oil.
o Season with salt and pepper and mix well.
o Place the prepared vegetables in a deep baking dish, tightly packed.
o Fill each vegetable with the prepared stuffing, but only three-quarters
  full, leaving room for the uncooked rice to expand.
o Cover with the reserved sliced round tops.
o Pour the rest of the olive oil on top of each vegetable.
o Pour into the bottom of the dish the grated fresh tomatoes, mixed with the
  water, season with salt and pepper all over and bake in a pre-heated oven,
  gas no. 5 (375 grades F/190 grades C), for 1.5 hours.
o Baste the vegetables at least twice, in order to keep them moist on the top.
o If you are experienced with cooking Gemista you may also try to use Pine
  Nuts, almonds and Raisins for the stuffing, by using less rice and onions.