Preheat the oven to 400°F (200°C, or gas mark 6).

Lightly coat a baking dish with nonstick spray or oil.

If using eggplants, cut them in half, roast for 15 minutes, scoop out the flesh, chop, and set aside.

If using tomatoes, slice off the tops, scoop out the flesh, chop, and set aside.

If using bell peppers, halve them, remove the seeds, and rinse.

In a food processor, blend tofu, apple, garlic, shallot, and parsley until coarsely chopped.

Transfer to a bowl and mix with the cooked wild rice.

Blend coconut milk, diced tomatoes, peanut butter, agave, curry powder, turmeric, cayenne, salt, pepper, and basil in the food processor until smooth.

Heat olive oil in a saucepan, combine the tofu mixture with half the coconut sauce, and add the eggplant or tomato flesh, if using.

Simmer for 8 minutes.

Place the veggie shells in the baking dish and fill them with the tofu mixture.

Drizzle the remaining coconut sauce over the filling.

If using tomatoes, place the tops back on.

Cover the dish tightly with foil.

Bake for 20 minutes, remove the foil, and bake for another 10–20 minutes, until the veggies are tender.

Serve hot.