Vegetarian Stuffed Vegetables

Directions

1. 1
   Using an apple corer, remove the insides of the eggplant, squash, tomatoes and potatoes, reserving only the insides of the squash.
2. 2
   Place the cored vegetables in a large bowl of cold salted water and set aside.
3. 3
   Prepare the stuffing: In a large skillet, heat 1/2 cup olive oil over medium-high heat.
4. 4
   Toss in the onions and saute until soft and fragrant, about 3 minutes.
5. 5
   Add the garlic, if using, and saute until fragrant, 1 minute.
6. 6
   Sprinkle in the allspice, black pepper, nutmeg and cumin, if using, and saute until fragrant, about 30 seconds.
7. 7
   Add the parsley, cilantro, dill and mint and stir until the cilantro changes color, about 1 minute.
8. 8
   Stir in 2 tablespoons tomato paste, the reserved squash flesh, the chile pepper, if using, tomatoes, and 2 tablespoons pomegranate molasses.
9. 9
   Raise the heat and bring the mixture to a boil.
10. 10
    Season with salt.
11. 11
    Remove from the heat and stir in the rice until thoroughly combined.
12. 12
    Stir in half of the lemon juice and the remaining 1/2 cup olive oil.
13. 13
    Taste and adjust the seasonings.
14. 14
    Drain the vegetables soaking in cold water.
15. 15
    Working with one vegetable at a time, pat it dry and spoon the stuffing to within 1/2 inch of the opening.
16. 16
    Place the vegetables, vertically with the open end up, in a 5-quart pot.
17. 17
    Repeat with remaining vegetables.
18. 18
    Replace the reserved trimmed end to each vegetable.
19. 19
    Add enough water to cover, the remaining 2 tablespoons each of tomato paste and pomegranate molasses, and the remaining half lemon juice to the pot.
20. 20
    Cover the vegetables with a heatproof plate, cover the pot and bring to a boil over high heat.
21. 21
    Reduce the heat and simmer until the rice is tender, 35 to 40 minutes.
22. 22
    Using a slotted spoon, remove the vegetables to a platter and spoon the sauce in the pot on the side.