Grate aubergines and zucchini and put them in a bowl of water and add a salt
Cut a thin round slice off the top of the tomatoes with a sharp knife and keep them aside.
Scoop most of the tomato pulp out, with a teaspoon, and shred it finely.
Cut the tops off the peppers and keep them aside.
Add the tomato pulp, the parsley, salt, pepper, the mint and some water and let them simmer for approximately one hour.
Boil in a saucepan the mince meat and then pour the chopped onion, let it boil and add the grated vegetables (aubergines and zucchini)
Then wash and strain the rice.
Add the rice to the stuffing mixture continue cooking for another 10 minutes.
Fill the tomatoes and peppers, which you have arranged in a Pyrex dish or baking pan, with the prepared stuffing. Replace the previously saved tops of the tomatoes and peppers.
Pour some tomato juice into the pan/dish and fill the gaps between the stuffed tomatoes and peppers with slices of potato.
Bake in 180 C / 350 F oven for 1 hour and 15 min.
Served hot or cold
*You can use Sea Salt with 5 Spices to boost healthily the smell and the taste of your food.
*Vegetarians can follow the same recipe and simply omit the meat.
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