Ingredients:
1 ½ kilos of melitzanes (eggplants)
4 ripe tomatoes, peeled and grated
2 onions
4-5 spring onions
1 cup of long grain rice
1 cup olive oil
a little dill, finely chopped
a little parsley, finely chopped
1 tablespoon of pine nuts
1 red pepper
1 yellow pepper
1 orange pepper
salt and pepper
oil for frying
Method:
1. Cut the melitzanes in thick slices and fry in olive, placing on kitchen paper to drain.
2. Put the rice in water so it will soften for half an hour.
3. Sauté the pine nuts in the oil.
4. Cut the onions very fine and the peppers into small pieces.
5. In a saucepan with a little oil sauté two of the tomatoes, the rice, add the pine nuts with the oil they were sautéed with.
6. Add parsley, dill, and the spring onions, peppers and salt.
7. Take two slices of melitzanes lay them out on top of one another in a cross
8. Put a spoonful of the filling in the centre and wrap around, holding together with a wooden toothpick.
9. Place the wraps side by side in an oven dish, add the remaining oil and the tomato juice and the tomatoes.
10. Bake in 180°C preheated oven for 30 minutes.