Stuffed Vegetable Platter - Kosher.com

Ingredients

• 2 large yellow onions
• 2 Italian long purple eggplants, cut into 4 equal pieces
• 2 Mexican zucchinis
• 3 tomatoes
• 8 ounces of grape leaves from a jar (I used the Orlando brand)
• 3 golden potatoes, sliced in rounds of about 1 centimeter thick
• 1/4 cup Tuscanini Olive Oil
• 1 cup raw rice, parboiled (see below)
• 1 and 1/4 pounds ground beef
• 1 large onion, chopped finely
• 1 full bunch of parsley, cleaned and finely chopped
• 1 teaspoon Pereg Ras el Hanout
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup Heaven & Earth Date Syrup (silan)
• 1/2 cup pomegranate molasses
• the insides of the tomatoes you removed
• 2 cups of cooking water from the onions