Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce

Name: Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce
Ingredients: 15 zucchini; 10 baby eggplants; Oil for frying; 2 onions, sliced thinly; 2 tomatoes, sliced; The Stuffing:; 1 1/2 cups long grain rice; 10 1/2 ounces beef, ground finely; 3 tablespoons oil; 1/2 cup fresh parsley, chopped; Salt and freshly ground black pepper; 1/2 teaspoon turmeric; The Sauce:; Freshly squeezed pomegranate juice or 1/2 cup pomegranate concentrate diluted in water, enough to cover the contents; 1/3-1/2 cup freshly squeezed lemon juice