Preheat oven to 350 degrees F.
Hollow the tomatoes with a spoon and reserve the seeded pulp. Dice the cut off bottoms and seeded pulp into 1/4-inch pieces. Heat the olive oil over very high heat in a large pan. Stir-fry the eggplant, red pepper, zucchini and onion in the olive oil until the pieces are almost cooked through and the edges are caramelized.
Cook the 2 cups rice until al dente, using a little less water by volume. In a large bowl combine the rice with the vegetables and tomato. Add the black olives, the vinaigrette and pine nuts. Mix well. Let stand for 1 hour or overnight if possible, in the refrigerator.
Set the tomatoes on their dimples on a baking sheet. Stuff and mound with the vegetable rice mixture. Bake in a preheated 350 degree F. for 4 minutes to cook the tomato until heated through and serve.
Vinaigrette:
Whisk all the ingredients together in a small bowl to emulsify.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	422.1 Kcal (1767 kJ)
Calories from fat	213.8 Kcal
		% Daily Value*
Total Fat	23.76g	37%
Sodium	96.73mg	4%
Potassium	658.51mg	14%
Total Carbs	47.45g	16%
Sugars	11.63g	47%
Dietary Fiber	4.57g	18%
Protein	6g	12%
Vitamin C	51.9mg	86%
Vitamin A	0.6mg	20%
Iron	12mg	67%
Calcium	36mg	4%

Amount Per 100 g
Calories	113.92 Kcal (477 kJ)
Calories from fat	57.71 Kcal
		% Daily Value*
Total Fat	6.41g	37%
Sodium	26.11mg	4%
Potassium	177.73mg	14%
Total Carbs	12.81g	16%
Sugars	3.14g	47%
Dietary Fiber	1.23g	18%
Protein	1.62g	12%
Vitamin C	14mg	86%
Vitamin A	0.2mg	20%
Iron	3.2mg	67%
Calcium	9.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.6

Points
11

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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