STUFFED PEPPERS, TOMATOES AND EGGPLANTS GEMISTA

Ingredients
4 medium tomatoes
2 eggplants
2 green bell peppers
2 chopped onions
4 potatoes
2 cloves of garlic
200 gr white rice
100ml olive oil
Some mint
salt and pepper
Preparation
1. Cut the top of each tomato (as a lid) and remove the innards with a spoon, keep the pulp in a bowl.
2. Do the the same with the eggplants.
3. Cut the top of the peppers (as a lid) and remove the seeds.
4. Put 50ml of the olive oil in a large pot and saute the onions, the garlic, the innards of the eggplants
(chopped), some mint and the rice.
5. Add the tomato juice, the salt and the pepper
6. Stir for a while and leave it over a low heat until all the juice is absorbed.
7. Remove pot from heat and let it cool down for a while.
8. Stuff the tomatoes, the peppers and the eggplants up to 3/4 of its capacity, close with their lids, put
all the stuffed vegetables in a large baking pan.
9. Fill all the empty spaces with the potatoes (cut into strips) and with what has remained from your
stuffing mixture.
10. Sprinkle on the top with salt, pepper, the rest of the olive oil and put the baking pan in a preheated oven at 180 and bake for almost an hour.

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https://www.youtube.com/watch?v=vTx-4R9j1cE&feature=youtu.be