Stuffed gourds and eggplants

Ingredients:

750 g, 24 oz, small gourds, if small is unavailable cut the large into 4 pieces crosswise
750 g, 24 oz, purple black, long eggplants
1/2 cup short grain rice
500 g, 16 oz, minced meat
1 head garlic, peeled and crushed with a dash of salt
1/2 kg, 16 oz, tomatoes, peeled and finely chopped
1/2 teaspoon ground dried mint
1 tablespoon lemon juice
A dash of ground black pepper and ground cinnamon
1 tablespoon shortening or vegetable oil
1/2 tablespoon salt, as desired
1/4 cup finely chopped onion

Preparation:

Peel gourds. Roll eggplants on a smooth surface.
Remove stems. Core with a special corer, wash and drain.
Filling: Mix meat, onion, rice and season well.
Stuff eggplants and gourds. Do not overstuff.
Arrange in a pot. Sprinkle salt.
Add tomatoes, garlic, mint, lemon juice, shortening and water to cover.
Cook over high heat. Bring to a boil. Reduce heat.
Cook till tender for about 2 hours. Serve hot.