Tomatoes stuffed with eggplant

Wash and dry the tomatoes.

Cut off the caps and remove the pulp.

Cut the eggplant in half. Place in a bowl and cover with cold salted water. Let stand for 30 minutes.

Cut into cubes.

Fry finely chopped onions in vegetable oil.

Add the eggplant. Fry for 7-10 minutes. By adding water. Season with salt and basil.

Cool slightly and stuff the tomatoes.

Put in a baking dish and place in the oven for 7-10 minutes at 180 degrees C. Put on a dish and garnish with herbs.

Bon appetit!