Stuffed Zucchini and Eggplants Recipe/ Perfect Cold Weather Recipe

You won’t believe how easy, cozy and delicious stuffed vegetables can be until you try them this way. It’s one of my absolute favorite meals and fall is the best time to try making some.
You will need:
4 pounds medium sized zucchini and eggplants
1 pound ground sirloin beef or grass fed chuck beef
1 cup washed and drained jasmine rice/ you can also use medium grain rice
2 1/2 tbsp ghee or clarified butter
1 1/2 tsp salt plus 1/2 tbsp to season the sauce
1 tsp black pepper
1 tsp cinnamon
1 tsp allspice
18 oz. Tomato purée or 6 oz. Tomato paste/ I used purée.
6 cups water or enough to cover the vegetables
Preparation:
Wash the vegetables and set aside.
Wash and drain the rice, add to the beef, season add the ghee and mix well.
Hollow the zucchini and eggplants using a corer. Fill loosely without packing too much with the filling 3/4th of the zucchini or eggplant. Finish the whole amount then place in a deep pot, fill with hot boiling water season with 1/2 tbsp salt
You can adjust the seasoning later and see if it needs more salt. Add the tomato purée or paste, mix well with the boiling water in the pan. Weigh the vegetables down with a small plate, cover and let it boil on medium heat for 45 minutes to one hour. Serve with the tomato sauce on the side and enjoy.
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