Peppers Stuffed with Rice and Feta

Cook rice in about 300 ml (approximately 1 1/4 cup) of boiling salted water for about 15 minutes until al dente. Drain, if necessary, and cool.  

Rinse and halve bell peppers, remove seeds and ribs. Arrange peppers in a roasting pan. Rinse and pat dry eggplants, trim the ends and dice into small cubes. Season with salt and let stand for about 10 minutes. Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic for a few minutes. Add eggplants and saute for about 4-5 minutes or until soft, stirring. Add rice and mix well, season with salt, pepper and herbs. Rinse and halve tomatoes. Crumble feta cheese. Stuff pepper halves with rice mixture, top with tomatoes and feta. Add wine and broth to the roasting pan and bake peppers in preheated oven at 200°C (approximately 400°F) for about 30 minutes. During the last 5 minutes of baking, sprinkle peppers with pine nuts.