STUFFED VEGETABLES

For this recipe vegetables to stuff would be eggplants, big brown mushrooms and zucchini. STUFFING: 1 cup brown rice, 1 pepper chopped, onion finely chopped, minced garlic, 1 cup cooked lentils, chopped walnuts, a few raisins, finely chopped parsley and a dash of soy sauce, 3T tomato sauce. Slice the eggplant in its length and scoop out some of its inner pip area, wipe the mushrooms clean with towel paper. Slice the zucchini in its length and also scoop out some of the pip area to form like hollow boats for the stuffing. -Pile the stuffing on top and bake covered in the oven for half an hour at 180dC, remove covering and bake for another 15 minutes until brown.