Eggplants cut into two parts of length, engraving them and sprinkle with salt. Cut inside the eggplants, peeled tomatoes and bacon into small cubes. Onion, garlic and carrots in a food processor chop very finely. Fry everything except tomatoes 5 minutes. Add tomatoes and stew for 5 minutes. This Stuffed eggplant mixture and arrange them in a pan on baking paper, put in cold oven. We set the oven at 200 degrees and 60 minutes. Subtract the eggplants from the oven and put on each eggplant slice of gorgonzola. Back in the oven and bake the feta cheese about 5 minutes. If you stay by filling mixture of eggplants, you can use it as a sauce for pasta - add 1 grated tomato and leave to simmer 15 minutes. Optional add basil. Finished sauce can be frozen.