• 8 large tomatoes, large peppers, aubergines, courgettes or combination
• 150 gr. long-grain rice
• 350 gr. onions
• 200 ml olive oil
• 250 gr. tomatoes, peeled and thickly grated
• 150 ml water
• 1 teacup chopped parsley

Prepare the vegetables to be stuffed and reserve their pulp.
Place the rice in a bowl.
Add the onions, the fresh herbs, the shredded tomato or aubergine or courgette pulp and any reserved juices or pulp, half the olive oil.
Season with salt and pepper and mix well.
Place the prepared vegetables in a deep baking dish, tightly packed.
Fill each vegetable with the prepared stuffing, but only three-quarters full, leaving room for the uncooked rice to expand.
Cover with the reserved sliced round tops.
Pour the rest of the olive oil on top of each vegetable.
Pour into the bottom of the dish the grated fresh tomatoes, mixed with the water, season with salt and pepper all over and bake in a pre-heated oven, gas no. 5 (375 grades F/190 grades C), for 1.5 hours.
Baste the vegetables at least twice, in order to keep them moist on the top.
If you are experienced with cooking Yemista you may also try to use Pine Nuts, almonds and Raisins for the stuffing, by using less rice and onions.