1 T Extra Virgin Olive Oil half c Fresh parsley; chopped fine A colorful soup, delicately tart, and simply delicious. An easy alternative to Greek-style stuffed grape leaves. Soak the grape leaves in water for 30 minutes, then drain. Tansfer to food processor, and pulse until chopped (but not pureed). Peel the red bell pepper using a vegetable peeler, then chop. Finely chop the onion. Heat the olive oil in a large pan, add the chopped onion and red pepper, and fry until soft. Add stock, white wine, and grape leaves, and bring to a boil. Meanwhile, cut the cauliflower to flowerettes, and peel and cube the eggplant. Add the cauliflower, eggplant and rice to the boiling stock, along with the salt, pepper and coriander. Lower the heat, cover partially, and simmer for half to 0.75 hour, until the vegetables are soft and the rice is cooked. Just before serving, sprinkle each serving with olive oil, and garnish with chopped parsley. This soup is best prepared a day ahead and then reheated gently. Proudly created by Gabi Shahar on March 1996.