Prepare the filling: Rinse the rice. In a bowl, combine the chopped tomatoes, ground beef, rice, 1 teaspoon tomato paste dissolved in water, spices, and oil. Mix well.

Stuff the zucchini and eggplant with the filling. Place them in a pot with water or beef broth and lemon juice.

Bring to a boil over high heat, then reduce to low and simmer for 45 minutes to 1 hour.