Cut each eggplant lengthwise, but not through the central axis. Cut off about ⅓ and set aside, leaving the stem attached, but peeling the green leaves that surround it. Score the flesh of the asymmetrical eggplant pieces with a knife, salt generously and let drain in a colander for at least 30 minutes and up to 3 hours. Rinse under cold running water and pat dry with paper towels.

With a spoon remove most of the flesh from the larger part of each eggplant and chop the flesh. Chop the smaller top eggplant pieces and set aside together.

Cut off the top ½-inch of each tomato. Set aside the tops. Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin. Chop the pulp or puree in the blender and reserve. If you are stuffing onions, cut off the top 1 inch of each and, using a grapefruit spoon or a curved grapefruit knife, carefully remove most of the inner part, leaving about ¼-inch of onion shell. Chop the onion heart and add to the rest of the chopped onions. Cut and reserve the tops of 4 peppers, discarding the seeds and any inner membranes. Seed and finely dice 1 pepper and add to the chopped eggplant pulp.

Arrange the tomatoes, eggplants, onions (if using) and peppers in a baking dish that holds them snugly. Preheat the oven to 375°F (200 C).

In a large skillet heat ⅔ cup of the oil over medium-high heat and sauté the onions for 4 minutes. Add the chopped eggplant and pepper and sauté for another 10 minutes or until soft. Add the rice, pine nuts, farro (Wheat berries) and sauté, stirring regularly for 2 minutes. Add the tomato pulp, reserving ½ cup, and the raisins. Reduce the heat to low and cook, stirring, for 3 minutes more. Stir in the parsley, dill, and mint and cook for 1 more minute. Remove from the heat and add the salt and pepper.

Stuff the tomatoes, peppers, onions (if using) and eggplants with the rice mixture. Cover the tomatoes and peppers with the reserved tops, and arrange the tomato slices over the stuffed eggplants. Distribute the potato pieces in the gaps between the vegetables.

Pour the remaining ½ cup tomato pulp over everything and drizzle the remaining ⅓ cup of oil over the stuffed vegetables. Sprinkle with salt, pepper and oregano. Bake for 1 hour, or until the rice is tender. Turn off the heat and let stand in the oven for 10 minutes, then let cool to room temperature.

Serve 1 or ½ of each stuffed vegetable per person with a couple of potato pieces on each plate. Accompany with Feta cheese or labne, if you like.