Stuffed Green Peppers, Eggplants, and Tomatoes

Preheat oven to 350 degrees F. Wash tomatoes, green peppers, and eggplants.

Remove stems from eggplants, slice off their tops, remove caps, and set aside. Slice off the bottoms so the eggplants can stand on their own. Hollow out using the point of a knife and a teaspoon, and discard flesh. Sprinkle insides of shells with 1 tablespoon salt and place in colander to drain for 20 minutes. (This removes bitterness of eggplant skin.)

Cut off tops of green peppers, about ½ inch from stem, and set caps aside. Blanch peppers for 5 minutes in boiling water. Rinse with cold water and drain.

Remove stems from tomatoes. Slice off caps and set them aside. With a teaspoon, remove tomato pulp and reserve.

Cook rice and split peas together for 20 minutes in 2 cups of water and ¼ teaspoon salt. Drain.

Rinse eggplants and pat dry. Heat 3 tablespoons oil in skillet and brown eggplants on all sides, adding more if necessary. Set aside.

Brown onion and meat in 2 tablespoons oil. Stir in 1 tablespoon tomato paste.

In large bowl, combine meat, rice-and-split-pea mixture, and chopped herbs. Season with 1 teaspoon salt and ¼ teaspoon pepper. Mix thoroughly.

Fill tomatoes, green peppers, and eggplants with stuffing. Replace caps.

Place stuffed peppers and eggplants side by side in ovenproof dish, leaving room for the tomatoes, which do not need to cook as long. Mix 1 tablespoon tomato paste into 2 cups water or broth, and pour around stuffed vegetables. Cover and bake 45 minutes.

Combine tomato pulp, cinnamon, 2 tablespoons oil, lemon juice, and sugar. Mix well.

Remove the dish from the oven and add stuffed tomatoes. Pour the tomato-pulp mixture around stuffed vegetables, cover, and return to oven. Bake 35 minutes longer or more.

When vegetables are done, taste sauce, and add more seasoning if desired. Serve in baking dish or arrange on a platter. Serve with bread and yogurt.