6 baby eggplants
6 sm. red. peppers (straight frying peppers work well)
6 firm sm. tomatoes
Zucchini can also be used, use sm. ones

STUFFING:

1 lb. ground lamb patties (or hamburger)
1 c. uncooked rice
2 tsp. salt
1/2 tsp. cayenne
3 tbsp. tomato paste
1/4 tsp. black pepper
1/4 tsp. allspice
1 c. chopped tomatoes, either the insides of the tomatoes you will use or some canned ones
2 tsp. salt
1/4 c. lemon juice

Don't use the big ones, they won't cook right.

Large plum are perfect!

Ream out the insides of the baby eggplants; remove stems and seeds from the green peppers. Ream out the pulp of the tomatoes. Make a small opening as possible. Make a plug out of the top of the eggplants, peppers and don't slice the skin of the tomatoes all the way off. This keeps the stuffing inside.

Mix thoroughly the rest of the ingredients, knead the mixture until manageable to stuff veggies.

Stuff vegetables with the mixture, allowing about a quarter inch from the mouth of each vegetable for expansion.

Arrange the Dolma in a 4 quart kettle as follows: Bottom layer, eggplants, green peppers, tomatoes on top. Try to get openings against side of kettle, or each other.

Sprinkle with 2 teaspoons salt and 1/4 cup lemon juice. Add water until it just covers the surface of the Dolma. If you have a plate that will fit in pan, use it to keep the veggies from floating. Bring to boil, reduce the flame and allow to simmer 20-30 minutes. Covered.

Drain water, or remove Dolma from pan with slotted spoon. Let sit 5 minutes and serve while warm. Juice can be used as a gravy and use when reheating Dolma.