Half a kilo of minced beef

8 medium, round, red tomatoes

4 eggplants

6 peppers

2 large onions

2 cloves of garlic

2 teacups of Caroline rice

1 bunch of parsley and some mint

3-4 tablespoons of pine nuts

2 cups of olive oil

1 cup of raisins



A little sugar

½ cup white wine

4-5 tablespoons of galette (optional)



Wash the tomatoes, eggplants and peppers thoroughly and remove the stems. Remove the top part of the tomatoes and keep it for a lid. Empty the tomatoes with a spoon and reserve the insides for sauce.

Open the peppers and empty the inside of the seeds.

Open the eggplants, removing the stem part. Drain them and finely chop the insides.

Finely chop the onions, water them and fry them with 1 tea cup olive oil. Add the insides of the eggplants and minced meat, rice, salt and pepper, parsley and mint finely chopped, pour the wine, bring to a boil and add half of the pulp from the inside of the tomatoes that you reserved. Mix well and add the pine nuts and raisins. When the filling has come to a boil or two, remove it from the heat.

Place the tomatoes, peppers and eggplants on a baking tray. Season them with salt and pepper and add ½ teaspoon of sugar to each one. Fill them with the filling. Close them with the lids and sprinkle them with the galette. Add the remaining tomato paste, the remaining oil, salt and pepper and bake them in a moderate oven for about 1 ½ hours.