First, hollow out the zucchini and eggplant, clean and wash them well. Set them aside to drain. Soak the rice in hot water for 30 minutes to prepare for the stuffing.

Wash the herbs thoroughly, drain, and coarsely chop them. Drain the rice and add it to the herbs. Mix well. Stuff the zucchini and eggplant halfway with the mixture, close the ends with grape leaves, and arrange them in a pot. Move on to the next layer of stuffed vegetables. Then, prepare the sauce and pour it over the stuffed vegetables. Add salt, dried mint, and garlic. Cook over medium heat for about 1 hour.

Reduce the heat and cook for another hour. At the end, adjust the acidity and salt to taste, let it simmer a bit more, then turn off the heat and drain any excess liquid.

Enjoy!