Syrian Yalandji (Stuffed Veggies)

• 6 small eggplant (cored) , 6 green pepper (inside cleaned) and 6 small zucchini (cored)
• 1/4 cup+ 2 Tbsp Olive Oil
• 2 cups of Rice
• 2 M to L Onions (finely chopped)
• 2 Tbsp Cinnamon
• Salt
• Fresh Pepper
• 2 pkg of Parsley (finely chopped)
• 1 pkg of Mint (finely chopped)
• 1/4 Green pepper (finely chopped)
• Tomatoes (finely chopped)
• 2 Tbsp Pomegranate juice
• Pinch of sugar
• 4 cups of Water
• 1/3 lemon (squeezed)

1. Saute 2 cups of Rice in olive oil. add onions, cinnamon, salt, fresh pepper while stirring, add parsley, mint, green pepper then tomatoes, pomegranate juice and sugar
2. Stuff the cored vegetables with the mixture of rice and spices.
3. Arrange stuffed veggies at bottom of the saucepan, close to each other standing up- add water, olive oil, salt and lemon
4. Steam for 45 min

eggplant, olive oil, rice, onions, cinnamon, salt, fresh pepper, parsley, green pepper, tomatoes, pomegranate juice, sugar, water, lemon

Taken from www.epicurious.com/recipes/member/views/syrian-yalandji-stuffed-veggies-52540701 (may not work)