Egyptian rice-stuffed aubergine and pepper mahshi

Peel and very finely dice the onion, to about the size of a rice grain; about three quarters of a cup. Put in a bowl.

Strip the dill leaves and finely chop to about half a cup; do the same with the parsley, removing all but the fine stalks, to about a cup.

Wash the rice in a colander under cold water until the starch is gone and the water runs clear; leave to dry completely, then add to the onions.

Mix in two thirds of the salt and most of the pepper, then the crushed tomatoes and three tablespoons of tomato puree. Taste: it should be quite salty and peppery; adjust.

Add parsley and dill at twice as much parsley as dill, tasting until it is really herby.

Cut the tops off the aubergines to a similar height; core each with a corer close to the bottom without piercing the bottom or sides. Rinse out with water.

Cut the tops off the peppers and remove the heart, seeds and white flesh; keep the tops for decoration.

Spoon the rice into the aubergines without compacting, to about half a centimeter from the top since the rice expands; add a few tablespoons to each pepper to just below the top.

Line a heavy stainless steel pot with thick potato slices; stand the aubergines upright around the outside and the peppers in the center.

Mix the remaining tomato puree into the stock; over high heat pour it in without pouring into the vegetables, to about the height of the potatoes.

Once it boils, turn to medium-low and cover; after about 40 minutes check that the rice has doubled and is cooked through.

Plate upright, aubergines outside and peppers inside.