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1
First, prepare the vegetables for stuffing.
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2
Put the artichoke bottoms in a large bowl with the lemon juice and water to cover.
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3
Cut the eggplants once down the center lengthwise, and then across the width.
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4
Scoop out some of the pulp from each piece, making sure you dont go all the way through the skin.
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5
You should end up with four cuplike pieces for each eggplant, plus the pulp.
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6
Cut the zucchini into three cylinders.
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7
With an apple corer, remove the center, saving the pulp.
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8
Cut the bell peppers in half widthwise, removing the pith, seeds, and stem.
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9
Cut each half in two, then cut across, to make eight pieces.
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10
Separate the rings.
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11
To make the meatballs, first soak the bread or matzo in water for a few seconds, and then squeeze to drain.
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12
Break up the bread or matzo.
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13
Put the bread in a medium bowl with the meat, the cilantro, dill, parsley, onions, garlic, coriander, allspice, harissa, salt, pepper, and two of the eggs, and mix well.
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14
Roll the meat mixture into balls of about 2 tablespoons each.
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15
Press the meat into the artichoke bottoms, the hollowed-out eggplants, the pepper pieces, the onion and the zucchini.
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16
Dont try to stuff too much into them.
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17
Heat 2 inches of the vegetable oil in a frying pan.
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18
Put the flour or matzo meal in a bowl.
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19
Break the remaining egg into a second bowl, and mix well with the 2 tablespoons of vegetable oil.
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20
Dip the open part of each stuffed vegetable first in the flour and then in the egg.
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21
This will help keep the meat together while frying, but you still have to be gentle when handling.
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22
Fry the stuffed vegetables in batches in the oil until the meat is golden brown.
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23
Remove and drain on paper towels.
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24
Finish cooking in the tomato sauce (see page 226) with the reserved eggplant and zucchini pulp.
