Syrian Yalandji (Stuffed Veggies) - cooking recipe

Ingredients

6 small eggplant (cored) , 6 green pepper (inside cleaned) and 6 small zucchini (cored)
1/4 cup+ 2 Tbsp Olive Oil
2 cups of Rice
2 M to L Onions (finely chopped)
2 Tbsp Cinnamon
Salt
Fresh Pepper
2 pkg of Parsley (finely chopped)
1 pkg of Mint (finely chopped)
1/4 Green pepper (finely chopped)
Tomatoes (finely chopped)
2 Tbsp Pomegranate juice
Pinch of sugar
4 cups of Water
1/3 lemon (squeezed)

Preparation

Saute 2 cups of Rice in olive oil. add onions, cinnamon, salt, fresh pepper while stirring, add parsley, mint, green pepper then tomatoes, pomegranate juice and sugar
Stuff the cored vegetables with the mixture of rice and spices.
Arrange stuffed veggies at bottom of the saucepan, close to each other standing up- add water, olive oil, salt and lemon
Steam for 45 min