1/2 lb Long grained rice

    1/2 c  Olive oil

      1 c  Water

      1 lg Tomato

      1 md Onion

           Few sprigs dill & parsley
      1 oz Pine nuts (pignoli)

      1 ts Sugar (more to taste)

      1 pn Thyme

           Salt and pepper
      1 oz Currants

  This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made
  with olive oil and served as a cold vegetable dish.
  Slice onion very finely, skin and roughly chop tomato and wash the rice
  until the water runs clear. Heat the olive oil in a deep pot and fry the
  onion until it becomes soft. Add the tomato, pine nuts, currants, sugar,
  thyme and season and then stir in the drained rice and fry them together
  for two or three minutes. Cover with just enough water to come half an inch
  above the the level of the rice and then boil out the water and steam for a
  few minutes until the rice mixture is dry. Allow to cool. Stuff veggies
  with mixture, arrange in a flat roasting pan, cover each one with its lid
  (after insides are scooped out and sprinkled w/ salt). Pour around them
  enough water to come half-way up their sides. Bake in a 350 oven for 45
  min. or until they are well cooked through & soft, but have not lost their
  shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds
  of peppers.
  Recipe from "Home Book of Turkish Cookery" by Venice Lamb.
  Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.