Lenten Stuffed Vegetables with Bulgur

• 3 medium eggplants, about 500g
• 2 - 3 small sweet green peppers, about 200g
• 1 - 2 small sweet red peppers, about 200g - 400g
• 2 zucchini, about 500g
• 3 - 4 small tomatoes, about 750g
• 2 large dry onions, about 500g

For the Filling

• ⅓ cup (85g) olive oil
• 1 cup (140g) finely chopped dry onion
• 2 cups (200g) carrot grated on the coarse side of the grater
• 1 cup (100g) zucchini grated on the coarse side of the grater
• 1 cup (120g) cabbage (lachano) grated on the coarse side of the grater
• 1 well-filled tablespoon (30g) tomato paste
• 1 teaspoon (5g) sugar
• 2 teaspoons (16g) salt
• 1 teaspoon (4g) ground cinnamon
• 1 level teaspoon freshly ground black pepper
• 1 level teaspoon (2g) allspice (cumin)
• 1 tablespoon (2g) dried mint
• ½ cup (20g) chopped parsley
• ⅓ cup (85ml) lemon juice
• ½ cup (110g) bulgur (pligouri)

For Baking

• 2 cups (500g) ripe tomatoes, grated
• 1/3 cup (85ml) lemon juice
• 1 cup (250ml) hot water
• 1 vegetable stock cube (optional)

1. Rinse the vegetables (zucchini, peppers, and tomatoes) well. Cut the zucchini in half. Carefully remove the top part with the stem from the zucchini (we will use this to 'close' the stuffed vegetables) and using a pointed knife or the special tool (vegetable corer), carefully scoop out the flesh. Cut a slice with the stem from the peppers and remove the seeds.
2. Next, cut a slice from the top of the tomatoes (this will also serve as a lid) and carefully remove the flesh, which we blend in the blender. Peel the onions and cut them on one side.
3. Pour olive oil into a pan and sauté the onions. Carefully remove the browned layers and return the onions to the pan until all layers are browned. Alternatively, place the onions in a pot with plenty of boiling water and boil for 10 minutes. Sauté the remaining vegetables in the pan or alternatively, place them in a baking dish, brush with a little olive oil, and bake in a preheated oven at 180°C convection for 30 minutes. Turn them occasionally so they brown evenly.

For the Filling

4. In a saucepan, add the olive oil, and when hot, sauté the onion. Then, add the carrot, zucchini, cabbage, and the scooped-out flesh from the zucchini and eggplants, which we chop finely. Continue sautéing for another 7 minutes and add the tomato paste. Rub it on the bottom of the pot to release its aromas. Add the blended tomato and the sugar to reduce its acidity.
5. Let the mixture come to a boil and add the salt, cinnamon, pepper, allspice, mint, parsley, lemon juice, and bulgur. Stir for 1 - 2 minutes and remove the saucepan from the heat to let the filling cool slightly.
6. Fill the vegetables with a spoon and place them cut-side up in a 26x38cm baking dish or in 2 smaller 22x32cm dishes. Place their stems on top to close them. Leave any without stems open. Fill the onion leaves as well. Take an onion leaf and place 1 - 2 spoonfuls of the filling. Roll it up.

For Baking:

7. Place them in the baking dish. Pour the grated tomatoes over them (if they are not ripe, add 1 tablespoon (20g) of tomato paste and stir to dissolve). Pour the lemon juice over the stuffed vegetables.
8. Dissolve the stock cube (if using) in the hot water and stir. Pour the stock into the baking dish. Be careful not to let water get inside the vegetables.
9. Take a sheet of non-stick parchment paper and cut it to the shape of the baking dish. Crumple it, wet it, and place it over the vegetables. Cover the baking dish with its lid or aluminum foil and bake in the preheated oven for 1 hour and 20 minutes. Remove the lid and continue baking for another 20 minutes or until the food is browned.