Cut the eggplant and zucchinis lengthways in half and use a teaspoon or apple corer to scoop out the flesh, leaving a .5cm layer. Finely chop the scooped flesh
Heat 1 1/2 tablespoons oil in a non-stick pan and saute onion and scooped flesh for about 1 1/2 minutes, until lightly cooked
Add lamb mince and saute on fairly high heat, stirring and crushing lumps with the back of a spoon. When well browned, add rosemary and garlic, the sultanas and 1/4 cup water and simmer for about 6 minutes, stirring often
Fill the mixture into the prepared vegetables
Mix breadcrumbs with remaining oil, spread evenly over the filling and place in the oven for about 25 minutes. Serve hot or cold, with salad or vegetables
