Bulgur Stuffed Courgettes

4 - courgettes (each approx. 8 oz/225g)
8 oz. bulgur wheat (225g)
1 - medium onion, peeled and finely chopped
2 - garlic cloves, crushed
1 T olive oil
12 oz. hot vegetable stock (350 ml)
1 t dried mint
0 - black pepper
12 oz. ripe tomatoes (350g), peeled and chopped
1 - small onion, peeled and finely chopped
1 - garlic clove, crushed
1 T red wine vinegar
1 T tomato puree
1 T olive oil
1 t dried dill
1/2 t paprika
0 - black pepper

Cut the courgettes in half lengthwise and scoop out the centers, leaving the shells about 1/4 inch thick. Arrange the courgette shells in a greased baking dish and finely chop the scooped out flesh. Fry the onion and garlic for the filling in the oil until softened. Add the chopped courgette and fry for a further 2 minutes, then remove from the heat and add the bulgur wheat, stock, and mint. Season with black pepper and stir well. Cover and leave to stand for 20 minutes until the liquid has been absorbed. Fill each courgette shell with some of the mixture and spoon any remaining mixture over the top.

Heat the oil for the sauce and fry the onion and garlic until soft. Add the tomatoes, vinegar, tomato puree, dill, and paprika, and season with black pepper, then ring to a boil and simmer for 5 minutes, stirring frequently. Spoon the sauce over the filled courgettes and cover the dish with foil. Bake in a preheated oven at 180°C/350°F for about 35 minutes until the courgettes are cooked.

From A Vegan Taste of Greece