Eggplants washed and the handles are cut. Cross-sectioned in half and carve. The interior is cut into cubes and add salt. After 1/2 hour flush bitterness. Mix with 2 tomatoes, diced, disruptive basil, cheese, sunflower oil, salt and pepper. Fill eggplants pre savory inside. Sorting lying in a deep pan, put some fat. Other tomatoes are cut and with a clove of garlic, basil and salt are added in eggplants. Pour a medium strong stove and lidding. Stew about 20 minutes until tender. Finally, the lid is removed in order to evaporate the excess liquid.