Stuffed Bell Peppers with Eggplant

Core the bell peppers and remove the seeds; dice the eggplants coarsely, salt them, and let them sit to release their juices; chop the onions and carrots to your preference, and boil the rice until half-cooked, then let it cool.

Lightly sauté the onions, carrots, and drained eggplant, combine everything with the rice, season with salt, and add your favorite spices.

Stuff the peppers with the filling.

In a deep skillet or cauldron, sauté a bit of onion and carrot in a small amount of vegetable oil, lightly brown the stuffed peppers as well, add boiling water, salt to taste, and simmer over low heat until the peppers are tender, adding tomatoes and a bay leaf towards the end.