Cut to half eggplants carefully dug and covered with water to not turn black. Allow the soybeans to swell in water twice. Stew peeled tomato, onion, garlic, chopped medium eggplants and drained of excess water soybeans. Drained eggplant filled with the prepared stuffing. Top put two olives is dusted each eggplant half with breadcrumbs. Bake in a greased baking dish with margarine until soft. Garnish with brown rice.