Preparation and cooking time: 45 min—1 hr

Wash and dry the tomatoes, then cut a "lid" off the top of each. Scoop out the pulp and force it through a strainer. Discard the seeds and save the pulp, to be used in the filling. Sprinkle some salt inside the tomato shells and turn them upside-down to drain.

Do the same with the peppers, but discard their pulp. Cut the eggplants in half lengthwise and scoop out the pulp, leaving a thick shell. Chop the eggplant pulp into tiny pieces and fry it in a small quantity of ghee or oil until it is tender. Mash it and use it in any of the fillings.

Prepare one of the fillings described below and stuff it into the hollowed vegetables. There are three recipes for fillings. Each is sufficient to stuff 6 vegetables.