Eggplant cut into half lengthwise, place in boiling salted water and cook for about 10 minutes. Carving is their core. Tomatoes are scalded with boiling water, peel, seeds are crushed, and the rest is cut. In butter fried chopped 1 onion and garlic, add the chopped mushrooms and stew. Add tomatoes, pepper, salt and stew until the liquid evaporates. Finally add chopped core of eggplants. With the prepared stuffing filled eggplants. In an oiled pan place the chopped carrot and onion, spices, add the eggplants, pour broth and bake under a blanket in low oven for 20-30 minutes.