Ingredients

• 10 large tomatoes with bottoms (opposite the dimple) cut off
• Olive oil
• 1 small eggplant, diced
• 2 red bell peppers, diced
• 1 large zucchini, diced
• 1 large onion, diced
• 2 cups uncooked rice
• 12 pitted black olives, chopped
• 1/3 cup pine nuts
• 1 cup vinaigrette, recipe follows
• 2/3 cup olive oil
• 1/3 cup vinegar
• 1 clove garlic, minced
• 2 tablespoons Dijon mustard
• Salt and pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Hollow the tomatoes with a spoon and reserve the seeded pulp. Dice the cut off bottoms and seeded pulp into 1/4-inch pieces. Heat the olive oil over very high heat in a large pan. Stir-fry the eggplant, red pepper, zucchini and onion in the olive oil until the pieces are almost cooked through and the edges are caramelized.
3. Cook the 2 cups rice until al dente, using a little less water by volume. In a large bowl combine the rice with the vegetables and tomato. Add the black olives, the vinaigrette and pine nuts. Mix well. Let stand for 1 hour or overnight if possible, in the refrigerator.
4. Set the tomatoes on their dimples on a baking sheet. Stuff and mound with the vegetable rice mixture. Bake in a preheated 350 degree F. for 4 minutes to cook the tomato until heated through and serve.
5. Whisk all the ingredients together in a small bowl to emulsify.