1kg small eggplant
1kg medium yellow or Clarita zucchini 
1/2 cup long-grain rice or (short grain)
2 tablespoons olive oil.
1 large onion, finely chopped
2 garlic cloves, finely chopped
500g ground beef chuck or ground lamb (not lean)
1 teaspoon ground all spices.
2 teaspoons salt
3/4 teaspoon black pepper
1 cup chicken stock or broth
3Tsp tomato paste.



Hollow out each zucchini and eggplant , working from both ends with a small melon-ball cutter or an apple corer, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds. 

Wash rice in several changes of cold water in a bowl until water runs almost clear, then drain in a sieve. Heat oil in a deep heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute, then remove skillet from heat. 

Transfer onion mixture to a bowl and cool slightly. Add rice, meat, allspice, teaspoons salt, and pepper and mix well with your hands. Stuff zucchini shells with meat mixture, being careful not to pack tightly (rice will expand during cooking). 

Add tomato paste, stock, salt, bring to a simmer. Put stuffed zucchini and eggplant in tomato sauce and simmer, covered, until rice is cooked through, 1 to 1 1/4 hours (cut 1 zucchini in half crosswise to check). Serve with its tomato sauce ,Enjoy!