Ingredients for 4 people: 2 long purple eggplants, 1/2 yellow bell pepper, 1/2 red onion, 16 cherry tomatoes, mozzarella cheese 1 small (150 grams) 2 tablespoons chopped fresh herbs (thyme, oregano, basil ), 7 tablespoons of bread crumbs, 6 tablespoons extra virgin olive oil, salt.
Wash the eggplants and cut them in two lengthwise: by using a knive cut vertically along the edges at a distance of about 1 cm from the skin so you can dig eggplants. Remove the pulp with a spoon.
Salt the cavity of the eggplant and leave it upside down on paper towels for about 1 hour in order to lose the bitter water.
Dice the eggplantpulp, and cook over low heat in a large pan with 1 tablespoon oil: add a bit ‘of salt and 1 tablespoon of warm water. Continue cooking for about 10 minutes.
Wash the bell pepper, onion and tomatoes: cut the tomatoes into 2 parts and extract from bell pepper and onion pieces of medium size. Cook for a few minutes the tomatoes in a pan with 1 tablespoon oil, adding a little salt; then transfer them to a colander and let them rest so that they lose the excess water. In the same pan, cook for 5-10 minutes, the pieces of pepper while still having a low heat. Add salt
Dry with paper towels the eggplant cavity and cook in the oven at 160 degrees for about 15 minutes: to the cooking place the eggplant on a baking sheet lined with lightly oiled parchment paper and their hollow side up
Then start to stuff eggplants : fill their cavity of with their cooke pulp, chopped bell pepper, tomatoes (well-cast in their water), herbs and chopped onion. The red onion is added to raw because it is soft and easy to digest with the only cooking in the oven.
Also add the pieces of mozzarella. Mozzarella, such as tomatoes, should be cut into small pieces, and left in a colander for at least 1 hour in order to lose the excess water.
Stir dry bread crumbs and 2 tablespoons of olive oil, mix and sprinkle on the stuffed eggplants
Bake at 170 degrees for about 20 minutes and in any case until the gratin is golden