Lenten Stuffed Vegetables with Bulgur and Vegetables

• • 2 medium eggplants
• • 2 - 3 small sweet green peppers
• • 1 - 2 small sweet red peppers
• • 2-3 round or dark zucchini (courgettes)
• • 3 - 4 small tomatoes
• • 2 large dry onions

For the Filling

• • ⅓ cup (85g) olive oil
• • 1 cup (140g) finely chopped dry onion
• • 2 cups (200g) carrot grated on the coarse side of the grater
• • 1 cup (100g) zucchini grated on the coarse side of the grater
• • 1 cup (120g) cabbage grated on the coarse side of the grater
• • 1 well-filled tablespoon (30g) tomato paste
• • 1 teaspoon (5g) sugar
• • 2 teaspoons (16g) salt
• • 1 teaspoon (4g) ground cinnamon
• • 1 scant teaspoon freshly ground black pepper
• • 1 scant teaspoon (2g) cumin (kyminon)
• • 1 tablespoon (2g) dried mint
• • ½ cup (20g) chopped parsley
• • ⅓ cup (85ml) lemon juice
• • ½ cup (110g) coarse bulgur wheat (pligouri)

For Baking

• • 2 cups (500g) ripe grated tomatoes
• • 1/3 cup (85ml) lemon juice
• • 1 cup (250ml) hot water
• • 1 vegetable stock cube (optional)

For the Vegetables:

1. 1. Rinse the vegetables (zucchini, peppers, and tomatoes) well. Carefully remove a slice from the top part with the stem from the zucchini (we will use this to 'cap' the stuffed vegetables), and using a sharp knife or a special tool (vegetable corer), carefully scoop out their flesh. Cut a slice with the stem from the peppers as well and remove the seeds.
2. 2. Next, cut a slice from the top of the tomatoes (this will also serve as a lid) and carefully remove their flesh, which we blend in a blender. Peel the onions and cut them on one side. Pour olive oil into a pan and sauté the onions. Carefully remove the leaves that have browned and return the onions to the pan until all leaves are browned. Alternatively, place the onions in a pot with plenty of boiling water and boil for 10 minutes.
3. 3. Sauté the remaining vegetables in the pan, or alternatively, place them in a baking dish, brush them with a little olive oil, and bake in a preheated oven at 180°C (fan assisted) for 30 minutes. Turn them occasionally so they brown evenly.

For the Filling:

1. 1. In a pot, pour the olive oil, and when hot, sauté the onion. Then, add the carrot, zucchini, cabbage, and the scooped-out flesh from the zucchini and eggplants, which we chop finely. Continue sautéing for another 7 minutes and add the tomato paste. Rub it on the bottom of the pot to release its aromas. Add the blended tomato and the sugar to reduce its acidity. Let the mixture come to a boil and add the salt, cinnamon, pepper, cumin, mint, parsley, lemon juice, and bulgur wheat. Stir for 1 - 2 minutes and remove the pot from the heat to let the filling cool slightly.
2. 2. Fill the vegetables with a spoon and place them cut-side up in a 26x38cm baking dish or in 2 smaller 22x32cm dishes. Place their stems on top to close them. Leave any without stems open. Fill the onion leaves as well. Take an onion leaf and place 1 - 2 spoonfuls of the filling. Roll it up.