Cut the eggplants in half by stumps. Carve them and add salt, leave them for about 30 minutes to drain. In a saucepan fry the minced meat, add it to the onion and eggplant and carved with a little water and wine stew. Then add the carrots and peppers and leave on low heat to stew. Once the filling is ready add the spices and stuffed stumps. Put them in a baking dish with a little water and screw them tightly with foil bake them of 250C degrees for about 40 minutes. As they are ready redim cheese on top and bake each stump. You can use tomato sauce or ready to prepare. For tomato sauce in fat onion stew tomatoes canned peeled crushed garlic, a little salt, sugar, add a little water and leave to cook for about 15 minutes. Then add parsley, garlic and bay leaf and 5 minutes let it simmer during this time add 2 or 3 tablespoons of flour dissolved in water to tomato sauce. This sauce pour stumps.