Cut your veggies! You can use a knife and spoon or make it easier with a corer for the zucchini and eggplant. Mix the filling ingredients in a bowl. Stuff your veggies! Don't pack it in tightly, just make sure it's filled all the way. You can tap the bottom of the veggies against the counter to fill the gaps. Leave ¼ inch of space at the top because the rice expands while it cooks. Place the veggies into a large pot with the open parts facing upwards. In a separate bowl, mix the tomato paste, garlic, water, salt and pepper. Pour the sauce over the veggies. Cover and simmer for 1 hour.