Empty the tomatoes, by cutting the top and scooping out the skin. Keep the insides in a big bowl.
Empty the peppers.
Work through the grater the inside of the tomatoes, the zucchini, the onion, the aubergine and put them all in a big bowl.
Add the rise, parsley, raisins, salt, pepper and the olive oil. Stir.
Place the tomatoes and the peppers in a tray and fill them in with your mix. Don't overload them. Add a little bit of water and olive oil.You can add some potatoes if you have extra space.
Cover with foil and place in the oven for 30' at 230 temperature. Then remove the foil and leave for another 30'.
Tip: In order to avoid burning the top of the vegetables add some graded toasted bread.