محشي الباذنجان والكوسا

Mix the rice, ground meat, tomato, garlic, ghee, oil, tomato paste, lemon juice, salt, black pepper, sweet spice, and dried mint in a large bowl.

Combine everything well using your fingertips until the mixture is uniform.

Core the zucchini and eggplant using a coring tool.

Place tomato or bell pepper slices at the bottom of the pot.

Stuff the zucchini with the mixture, leaving a small space at the top.

Arrange the zucchini vertically in the pot.

Stuff the eggplants with the same mixture, also leaving some space at the top.

Arrange the eggplants next to the zucchini in the pot.

Prepare the sauce by mixing a tablespoon of tomato molasses with the juice of half a lemon, a pinch of salt, a pinch of dried mint, and a teaspoon of crushed garlic, then immerse the stuffing in it.

Place a plate upside down over the stuffed vegetables to keep them in place while cooking.

Cook on low heat for about 1 hour and 15 minutes

Serve hot and enjoy.