Stuffed Eggplant, Bell Peppers, and Zucchini with Rice

Name: Stuffed Eggplant, Bell Peppers, and Zucchini with Rice
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 2.2 pounds eggplant (black-skinned); 4 cups short-grain rice (about 800 grams); 2.2 pounds green bell peppers; 1 pound zucchini; 1 tablespoon ghee; 1/4 cup vegetable oil (60 ml); 2.2 pounds tomatoes (about 1 kg) plus 2 large tablespoons tomato paste; 2 onions, grated; Dill, parsley, and mint—use your preferred amount; I use 2 bunches of each, chopped

Raneh Eltatawy @chef_Raneh

45 coastal road, Alexandria

A classic Egyptian dish that truly brings the authentic aroma of home-cooked Egyptian meals we grew up with. Once you master making stuffed vegetables, you’ve really learned how to cook!

Raneh Eltatawy @chef_Raneh

45 coastal road, Alexandria

A classic Egyptian dish that truly brings the authentic aroma of home-cooked Egyptian meals we grew up with. Once you master making stuffed vegetables, you’ve really learned how to cook!

Saved

Ingredients

1 hour

Serves 6 servings

2.2 poundseggplant (black-skinned)
4 cupsshort-grain rice (about 800 grams)
2.2 poundsgreen bell peppers
1 poundzucchini
For the filling:
1 tablespoonghee
1/4 cupvegetable oil (60 ml)
2.2 poundstomatoes (about 1 kg) plus 2 large tablespoons tomato paste
2onions, grated
Dill, parsley, and mint—use your preferred amount; I use 2 bunches of each, chopped

Saved

Steps

1 hour

1

Wash the rice, soak it, then drain. Add all the filling ingredients: tomato paste, cooked-down tomatoes, herbs, oil, salt, and pepper. Mix well.
2

Core the eggplants and boil them for 3 minutes, then remove from heat and let cool. Clean the bell peppers and core the zucchini, then wash them well. Start stuffing the vegetables with the rice mixture.
3

Arrange the stuffed vegetables in a baking dish. Place any leftover filling from the zucchini and eggplant at the bottom. Pour hot water mixed with the remaining tomatoes over the top. Cover the dish and cook on high heat on the stovetop, then transfer to the oven to brown the top. Serve and enjoy!
4

For the sauce: sauté tomatoes, ghee, and garlic together until thickened.