10 big and firm tomatoes
Sugar and salt
1 cup minced onion
3-4 cloves of garlic chopped
1 cup minced green pepper
1 `` `` zucchinis
1 `` `` eggplants
10 tbsp. of rice
1 cup of parsley finely cut
1 cup of pine nuts (pignolias)
Salt and pepper.

Cut off one slice from the top of the tomatoes (do not discard it). With a tablespoon, scoop out the pulp.
Sprinkle the inside of the tomatoes with sugar and salt.
Chop the pulp and put it in a drainer.
Wash and cut in very small pieces all vegetables except the potatoes.
In a large skillet sautι onion and garlic with one cup of olive oil, add the vegetables, the rice and the pine nuts (pignolias). Stir the mixture and add the tomatoes pulp, salt, pepper and the parsley. Cook for 5 minutes. Fill the tomatoes with the mixture, cover them with of the tomatoes' slices and place them in a large pan. Cut potatoes in pieces, and put them between the tomatoes. Pour one cup of olive oil on top. Bake at 180 degree C for about one hour until tomatoes are soft. Add some tomato juice during the cooking.