Instructions: PREPARATION (45 min) and BAKING (60 min)

1. Preheat oven to 350 F.

2. Soak rice 30 min., drain. Boil 6 min., drain again.

3. Gently simmer egg plants and squash in water until tender (about 15 min.), then carefully halve and scrape out pulp.

4. Cut tops from tomatoes (ripe but firm) and scoop out pulp. Halve peppers and clean; to make 4 shells.

Reserve vegetable shells and pulp.

5. Heat oil in a large skillet over medium high. Saute onions until translucent. Add 1 c. reserved pulp, and cook until liquid evaporates. Add spices, herbs, peas, chard and rice.

6. Stuff vegetable shells and place in a baking dish.

Add mixed V-8, molasses and enough water to reach halfway up vegetable sides. Cover. Bake for 1 hr.

Garnish with roasted garlic.

Serves 4 (or more) 288 cals 6 g fat

PANTRY
POMEGRANATE MOLASSES - The reduced juice of the fruit, made into an all-purpose tart-sweet syrup. Can be diluted for a refreshing drink or diluted and mixed with simple syrup for a sorbet; is often used in sauces or marinades.

Substitute "Lite" molasses.

SPLIT PEA - Prevention does not mention this ingredient, specifically. Ideas: baby food; cook frozen and puree or smash. Microcook small portions of dried peas.

NOTES : DOLMEH - vegetables, fruits or grape leaves stuffed with savory, well-seasoned fillings. Popular casings include squash, eggplant, bell peppers, apples. Filling might include ground meat, pureed (roasted) eggplant, rice, bulgur, nuts, currants and spices and herbs.

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