|Virgin olive oil||125 Milliliter|
|Spring onion||4 , chopped (Green Shallots)|
|Long grain rice||185 Gram (6 Ounce 10.25 Cups)|
|Dried apricots||125 Gram, chopped (4 Ounce 1 Cup)|
|Parsley||1 Bunch (100 gm), chopped|
|Cayenne pepper||1⁄4 Teaspoon|
|Water||250 Milliliter (8 Fl Ounce 1 Cup)|
|Aubergines||2 Small (Eggplants)|
|Tomato puree||2 Tablespoon (Paste)|
1 Preheat the oven to 180C (350F/Gas 4). Heat the oil in a saucepan, add the spring onions (shallots) and fry for
1 minute. Add the rice and stir well to coat. Add the apricots, parsley, allspice, cayenne, salt, pepper and water. Bring to the boil, then lower the heat, partially cover and cook for 10 minutes, until the rice is almost tender.
2 Remove the tops from the tomatoes and scoop out the seeds. Halve and seed the peppers. Halve the aubergines (eggplants) and courgettes (zucchini) lengthwise and scoop out some of the flesh. (Use the scooped out flesh for another dish.)
3 Place the vegetables in a buttered ovenproof dish or roasting tin and carefully fill them with the rice stuffing. Dilute the tomato puree (paste) with 500 ml (16 fl oz 1/2 cups) hot water and pour over the vegetables. Bake, uncovered, in the preheated oven for 45-55 minutes, until the vegetables are tender.