Directions

1. Prepare the vegetables to be stuffed and reserve their pulp.
2. Place the rice in a bowl.
3. Add the onions, the fresh herbs, the shredded tomato or aubergine or courgette pulp and any reserved juices or pulp, half the olive oil. Season with salt and pepper and mix well.
4. Place the prepared vegetables in a deep baking dish, tightly packed. Fill each vegetable with the prepared stuffing, but only three-quarters full, leaving room for the uncooked rice to expand.
5. Cover with the reserved sliced round tops.
6. Pour the rest of the olive oil on top of each vegetable.
7. Pour the grated fresh tomatoes, 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.
8. Baste the vegetables at least twice, in order to keep them moist on the top.