Greek-Style Gemista - Stuffed Tomatoes, Eggplant & Zucchini

Preheat oven to 400*f / 200*c
In a large bowl combine ground beef, finely chopped onion, minced garlic, parsley, mint, rice and half of the olive oil and mix well
Mix tomato paste and water and add half to meat mixture
Carefully remove tops of the veggies to be stuffed and hollow out
BEFORE stuffing, pierce veggies with knife throughout (see video)
Stuff veggies almost full (rice expands)
Place in pan, pour remaining tomato paste mixture over stuffed veggies, drizzle with olive oil and cover
Bake at 400* for 1 hour covered and 1 more hour uncovered or until veggies have browned