Olive tomato peppers with pine nuts and raisins

Who said fasting dishes are not enjoyable…

Ingredients:

5 ripe and firm tomatoes
5 peppers
1 grated zucchini
1 grated eggplant
2 chopped onions
1 cup carolina rice
1½ cup olive oil
1 bunch of parsley
1 bunch of mint
1/3 cup pine nuts
1/3 cup black currant
salt
freshly ground pepper
3 grated tomatoes

Instructions:

Remove a slice (lid) from the top of the tomato and pour the crumbs into a bowl, making sure there is enough flesh on the skin so that they do not open later. Cut a slice from the top of the pepper and remove the seeds and skewers. Grind the tomato crumbs in the blender. Heat 1/2 cup in a deep pan. teaspoon olive oil. On medium heat, let the onion become transparent for a few minutes. Add the grated zucchini and the grated eggplant. Mix very well. Let the vegetables drop for a few minutes. Add the rice, the mashed tomatoes and season with salt and pepper. Add 1 cup of water and bring to a boil for 5΄-6΄. The taste should be thin (watery). Finally add the pine nuts, raisins and herbs.

Season the tomato peppers by 3/4, making sure that each vegetable has a zucchini in it. Cover with their lids and place the tomato peppers close to each other in a pan. Put the 3 grated tomatoes in a bowl, the rest of the olive oil (1 cup) and mix them. Season with salt and pepper and pour over the sauce to taste. Cover with foil.

Bake in a preheated oven at 180oC for 1 hour and 15 minutes. After the first half hour, uncover the food so that the flavors are crispy and remain in their oil. Always serve with feta cheese or sour cream.

Servings: 4
Preparation time: 20 minutes
Baking time: 75 minutes

You can sprinkle the tomato peppers, after oiling them, with a little sugar and breadcrumbs. Alternatively, at the end of baking, sprinkle with feta cheese or kefalotyri. Both have a perfect taste effect.