From eggplants are cut lids and using a spoon to carve. The oil is heated in a skillet and fry it briefly carved pieces of eggplant, add zucchini (peeled and diced), carrot (diced), garlic (finely chopped), sausage (minced meat), tomato and vegetable dry spice. With the resulting stuffing filling carved eggplants. Bake in preheated oven. While hot, sprinkled with cheese to be spilled.