Steps
1. Wash all vegetables. Slice round the top of tomatoes and set aside; scoop out all pulp and put in a bowl. Do the same with eggplant and sweet pepper. Reserve tops as cover.
2. Sprinkle some water inside tomatoes and eggplant. Pell onions and cut lengthwise on one side (not at center). Press each onion between the palms of hand to separate layers. The smaller inner layers can be shopped.
3. Heat 1/2 of oil, saute eggplant pulp and chopped onion until slightly tender, but not brown. Wash rice and add onion and eggplant mixture.
4. Add tomato paste, vegetable pulp, chopped onions, chopped celery, and cumin seeds.
5. In another skillet, heat remaining oil; add beef and fry till cooked. Add beef mixture to rice mixture.
6. Add ghee or butter, salt and chili powder. Mix very well. Fill onions, eggplants, tomatoes, and sweet peppers with mixture and cover them with vegetable tops tightly; set aside.
7. Spread some pechay leaves in a large and wide pan. Arrange first layer of stuffed onions, individually wrapped in pechay leaves tightly.
8. Arrange tomato layer on top of onions; repeat, using sweet pepper and eggplant. Cover vegetables with a very heavy plate and place another heavy weight on top of the plate.
9. Pour 3 cups water into the pan and cook on medium heat for 30-40 mn. Leave on very low heat for some time until done.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines