Ingredients

tomatoes

eggplants

squash

green peppers

2-3 potatoes

2-3 tsp chopped parsley

Rice for fillings (we measure 2 tbs for each filling)

1 large onion

salt

pepper

½ tsp sugar

tomato sauce

olive oil

Directions

wash all the ingredients and put them in a pan that fits them exactly so they don’t move and fall during baking, except for the onion and the potatoes

Cut the lids off each filling and begin to empty them into a large bowl, try not to pierce the walls

When they are all empty, put a little oil, salt and pepper in each vegetable

take another bowl and grate the onion and grate half of the ingredients from the filling that we took out and if there is any juice, pour it in as well (try to omit the seeds) throw away the rest

In the bowl with the grated vegetables

Add the rice (for each filling we calculate 2 tbs of rice), salt, pepper, sugar, parsley, a little tomato juice, a cup of olive oil and a cup of water and mix together

Fill all the vegetables,  close the lids

Add enough oil (approximately 1 cup), salt, pepper

dissolve the remaining tomato juice in a cup of water and pour it into the pan

Cover with aluminum foil and bake for 1 hour, uncover and bake for another half hour