Wash the eggplant and zucchini thoroughly, then hollow them out and wash again to remove the pulp. Set them aside. In a bowl, mix 2 cups of water with 2 tablespoons of salt and 1/2 tablespoon of citric acid. Stir well until dissolved. Submerge the zucchini in the salty water for 2 minutes, then drain and set aside.

To prepare the filling, wash the rice well and drain. Place it in a bowl and add the remaining filling ingredients. Mix well.

Start stuffing the zucchini and eggplant, filling them three-quarters full. Place them in a pot. Mix the sauce ingredients well and add them to the pot. Bring to a boil, cover, then reduce the heat and let it simmer for about an hour. Enjoy! 🌷🌷