Dolma Ici Zeytinyagli (Rice Stuffing for Vegetables)

Directions

Slice onion very finely, skin and roughly chop tomato.

Wash the rice until the water runs clear, then cook according to package directions.

Heat the olive oil in a deep pot and fry the onion until it becomes soft.

Add the tomato, pine nuts, currants, sugar, thyme and salt & pepper and then stir in the drained rice and fry them together for two or three minutes.

Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry.

Allow to cool.

Cut assorted vegetables (eggplant, peppers, tomatoes, zucchini) in half, length wise, or cut the tops off the peppers and eggplant.

Scoop out each vegetable and sprinkle with salt.

Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid.

Pour around them enough water to come half-way up their sides.

Bake in a 350℉ (180℃) oven for 45 min. or until they are well cooked through and soft, but have not lost their shape.

Sprinkle w/ chopped dill and parsley.

Enough stuffing for 2 pounds of peppers.