Stuffed Dried Vegetables in Olive Oil

Ingredients

• •1 kg dried peppers and eggplants
• •1.5 cups rice
• •1 tsp black pepper
• •1 tsp red pepper
• •1 tbsp mint
• •1 tbsp pepper paste
• •1 tbsp tomato paste
• •6-7 onions
• •1 cup vegetable oil

Preparation

1. 1

   Chop the onions and sauté in olive oil. Add the tomato and pepper pastes, black pepper, red pepper and mint and sauté well. Add the rice and salt. Stir a few times, then add 1 cup of boiled water and let it steam a little. Fill the peppers and eggplants with the prepared filling. Arrange in a pot and add 1-1.5 cups of water. Cook over medium heat for 20 minutes.