Ingredients: 2 eggplants 2 zucchinis 1 cup long grain rice 1 tin crushed tomatoes 0.5 tsp allspice 0.5 tsp cumin 0.5 tsp dried oregano 2 tblsp chopped parsley 1 small onion (finely diced) 1 tsp crushed garlic 2 tblsp olive oil 250g ground beef (or other ground meat) salt and pepper to taste 0.5 cup vegetable stock Method: 1. Preheat oven to 180C. Slice vegetables in half, lengthways. 2. Scoop out the centres of the vegetable to create a shallow well and place in baking dish. Chop the excess vegetable and place in bowl. 3. Add onions, garlic, spices, herbs, ground meat, rice, salt and pepper to chopped eggplant and zucchini. Mix until ingredients are evenly distributed throughout. 4. Drizzle olive oil over vegetables. 5. Loosly stuff vegetables with filling. 6. Pour over combined crushed tomatoes and stock. 7. Drizzle with a little extra olive oil and cover dish with foil. 8. Bake for 45 minutes or until vegetables and filling are cooked through.