For the vegetables
Wash thoroughly the vegetables.

Turn each tomato upside down and cut a piece like a lid. Empty the inside of the tomato with a spoon and leave it in a bowl.

Place the tomatoes in a baking dish.

For the peppers, do the opposite and cut a piece like a lid from the top.

Remove the seeds from the peppers and place them in the baking dish together with the tomatoes.

Cut the top part of the eggplants like a lid, empty the inside with a spoon or the special tool available in the market and finely chop it to add later to the rice filling. Fill the baking dish with the eggplants.

For the filling
Lightly toast the pine nuts in a pan.

Finely chop the onion and the fresh spring onions. Grate the zucchinis and the carrot. Finely chop the parsley and mint. Puree the insides of the tomatoes in a blender. Bring together the finely chopped insides of the eggplants.

Put a pot on high heat and start sautéing the chopped onion and the fresh spring onions with olive oil. Add the zucchini and the carrot and once they soften slightly, add the rice. Mix well until the rice is coated with oil and add 1/3 of the tomato juice, along with one cup of hot water, raisins, pine nuts, parsley, mint, salt and pepper. Stir and let it simmer on medium heat for 6-8 minutes.

Remove the pot from the heat and set it aside.

Stuff the tomatoes, peppers and eggplants with the mixture, close them with their lids and place them back in the baking dish.

Pour the remaining tomato juice around the vegetables.

Pour some olive oil on top of each vegetable with a spoon, season with salt and bake in a preheated oven at 180°C on air mode for 1 hour and 20 minutes.

If you’re up for it, add potato wedges to the baking dish to cook in the tomato juice.