Heat a BBQ until hot and the coals are white.

In a frying pan fry the onion, garlic, mince, courgettes and aubergines. When browned add the stock and herbs, cook for 8 minutes

Cut the tops off the tomatoes, scoop out the middles and add to the lamb, cook for 5 minutes, stir through the rice. Fill the tomatoes with the mix, top with mozzarella and pop in the hot oven for 5 minutes, drizzle in more olive oil if desired and serve