Stuffed vegetables epitomize Greek cooking. It’s like finding a Greek garden stuffed inside a culinary present.
• 2 medium eggplants (about 1 pound each)
• 3 large red, yellow, or green bell peppers
• 3 large, ripe tomatoes
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh Greek oregano (or 2 teaspoons dried Greek oregano)
• 3 tablespoons olive oil
• 1 large clove garlic, finely chopped
• Juice of a large lemon (about 1/4 cup)
• Salt and freshly ground pepper to taste
• 4 ounces feta cheese (preferably Greek), crumbled
Preheat the oven to 350°F. Pierce the eggplants with a fork and place them in a shallow baking pan. Cut the peppers in half lengthwise, remove the stalk and seeds, brush the inside with 1 tablespoon olive oil and place in the baking pan with the eggplants. Bake for 40 minutes, or until the eggplants are soft. Let the eggplants cool to room temperature, then peel off the skin. Cut the eggplants in half, remove the seeds, and dice into 1-inch chunks.
Cut a lid from the tops of the tomatoes and save the lids. Scoop out the pulp from the tomatoes and place in a medium-sized bowl. Add the eggplant chunks and remaining ingredients, except the feta, to the bowl and toss gently.
Spray a 9 x 13-inch baking pan with nonstick cooking spray. Stuff the tomatoes and peppers with the eggplant mixture and replace the tops. Place the stuffed vegetables in the baking pan. Top each with crumbled feta cheese. Add 1 cup of water to the pan. Bake for 30 minutes. This dish can be enjoyed hot or cold.