Preheat oven to 350F.

Heat 1 teaspoon olive oil in a large sauté pan. Add onions and sauté for 3-5 minutes over medium high heat, until they begin to turn translucent.

Mince one of the garlic cloves. Add the minced garlic, zucchini, and eggplant to the sauté pan. Sauté over medium heat until the zucchini begins to soften, 5 min.

If necessary, add a little more oil to the pan. Add the rice and sauté until lightly toasted, 3-5 min.

Finely dice one of the tomatoes and add it to the mixture in the saucepan with the parsley, mint, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Simmer over medium low heat until the liquid has been absorbed, 3-5 minutes. Remove the mixture from the heat.

Cut the top ¼ inch from the tomatoes, so you can access the insides. Using a spoon (or a small paring knife) gently scoop out the insides of the tomatoes, being careful to leave a nice wall of tomato flesh intact, so the tomatoes will still retain their shape. Place the tomato innards into the bowl of your food processor. Dice the tops that you cut off of the tomatoes and add them to the food processor along with 1 garlic clove, 1 teaspoon salt, and ¼ teaspoon black pepper, process until a smooth sauce forms. (You should have approximately 1 ½ - 2 c of sauce. If you have less than 1 ½ c of sauce, add ½ c of water to the sauce and mix well.)

Arrange the scooped out tomato shells in a 9x13 baking dish that has been brushed with olive oil. Fill each of the tomatoes loosely with the rice mixture to just below the tops of the tomatoes. Arrange the potato wedges around the tomatoes. (These will help hold the tomatoes up and intact as they cook.) Pour the sauce over the potatoes and stuffed tomatoes. Cover the dish with aluminum foil.

Place the dish in the oven and bake for 30 minutes. Remove the foil and bake for an additional 1 hour, until the tomatoes are soft and roasted.

Serve immediately topped with crumbled feta cheese if desired. (These are equally good made ahead and served as a cold summer meal.)