Cut off the tops of the zucchini and eggplant.

Season and mix all the stuffing ingredients together well.

Stuff the zucchini and eggplant, then arrange them in a pot. Place a plate at the bottom of the pot, then another plate on top of the stuffed vegetables. Add enough hot water to cover the stuffed vegetables. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the tomato paste, garlic, and salt, and continue cooking until the vegetables are tender.

Enjoy!