Kitchen Stories: One Pot Stuffed Vegetables

Greek summer is combined with lots of fresh aromatic vegetables as a main dish, salad or appetizer at our table, but also filled in various ways. It is the time when we find them abundant and in their best time! But it is also inconvenient to turn on our home oven at high temperatures. That's why today I propose to make stuffed vegetables in the pot. Like they make and make by housewifes due to missing oven or for faster and more economic process. They are done in half time from the oven stuffed vegetables.
A variety of favorite vegetables, stuffed with rice and the crumb inside the casserole flavored with onions, mint and parsley. It is our One-Pot Meal. Everything in one!
Yours!

work: 1h:30′

time: 2h:10′

medium:

Ingredients (8 servings) 400 g (14.1 oz) rice 6 tomatoes 5 eggplants 5 medium potatoes 4 peppers 50 vine leaves 2 large onions 2 carrots 100 g (3.5 oz) olive oil 4-5 cloves garlic 100 g (3.5 oz) Tomato Paste 1 bunch parsley ½ bunch fresh mint salt & pepper	Wash the vegetables and cut a cap from each one, and empty the interior with a spoon. Peel the onions and garlic and mash in a blender and set aside. Mash the carrots also. From the peppers cut the top toward the stem and remove the seeds.	Mash the interior of the tomato in a food processor and gather in a large bowl. Do the same with the crumb of eggplant and potatoes, do not throw them away. They give taste to the filling. Salt inside all vegetables.
In large saucepan, in the same that you will cook the stuffed vegetables, put half the oil, pureed onions, garlic and carrots. Saute briefly to polish. Simultaneously wash the rice and drain.	Inside the pot, add the mixture of mashed tomato and half the tomato paste. Mix well…	… and bring to boil. When the first boiling craters appear add the rice.
Once it starts to boil again withdraw the saucepan from the heat and add the herbs, salt and pepper.	Mix well and let the filling aside to cool for a while. Empty the contents of the pan into a large bowl. You will use the pot to put the stuffed vegetables.	Cut a potato into slices and lay at the base of the pan, add salt and pepper. Above you place one by one the vegetables that you will fill.
You get the empty vegetables and fill them with the stuffing mixture of rice, you have prepared. Place them over the layer of potatoes next to one another and cover with their caps.	In between spaces fill with wrapped vine leaves or fill with courgette flowers if you have. Continue the second layer until it fills the pot.	When the pot is full salt and pepper the stuffed vegetables, sprinkle with the remaining olive oil and the remaining tomato paste dissolved. Add water to just below the level of vegetables. If needed later add a little more hot water. Cover with a plate and the lid. Cook over medium heat for one hour or until vegetables are tender and cooked rice.