Halve green and yellow zucchini and scoop out from the centre to make a hollow. Halve eggplant and scoop out from the centre to make a hollow.
Add garlic to the pan and sauté for half a minute. Add half the tomatoes and ½ cup water and mix well. Cover and cook till the tomatoes are soft.
Mix mutton mince and rice in a bowl. Add salt, ¼ tsp all spice powder and mix well. Add remaining tomatoes, ¼ tsp pepper powder and mix again.
Stuff the hollowed zucchini and eggplant with mutton-rice mixture.
Add butter to the pan. Add cinnamon powder, remaining all spice powder, remaining pepper powder, salt and mix well. Place stuffed zucchini and eggplant in the pan. Add 2 cups water. Cover and cook on medium heat till the rice and mutton are fully done.
Transfer onto a serving platter and serve immediately.