Wash the tomatoes, eggplants, peppers and remove their stems. Cut off the top of the tomatoes and retain it. Take off the pulp of the tomatoes using a teaspoon and retain it, to use it for a sauce. Cut the peppers and remove their seeds. Cut off the eggplants, removing the part with the stem. Take off their pulp and chop it.
Chop the onions, boil them in water and sauté them along with 1 teacup of olive oil. Add the pulp of the eggplants and the minced meat, the rice, salt, pepper, chopped parsley and mint. Add the wine, wait until it starts boiling and add half of the puree from the tomato pulp that you kept. Mix the ingredients well and add the pine nuts and raisins. After the stuffing mix has started boiling, remove from fire.
Place the tomatoes, peppers and eggplants in a baking dish. Add salt, pepper and ½ teaspoon of sugar into each one. Stuff them with the mix, place their tops and sprinkle with breadcrumbs. Add the rest of the tomato puree, the rest of olive oil, salt, pepper and bake in a moderate oven for about 1 ½ hour.
The above recipe contains fiber, antioxidants from the vegetables, iron and saturated fat from the ground beef and monounsaturated fat from the olive oil. In particular rice is a good source of complex carbohydrates, fiber and is rich mainly in vitamins B complex (especially pantothenic acid or vitamin B5, niacin, riboflavin, thiamine) and minerals (manganese, selenium and magnesium). Also raisins are a good source of antioxidants.
Source: Helen Prattis