Stuffed eggplants with vegetables and rice

Ingredients:

4 medium eggplants
1 large diced carrot
1 red sweet pepper, diced
1 large diced tomato
1 onion, finely chopped
2 garlic cloves, minced
1 cup cooked rice
100 g grated cheese (optional)
fresh basil for garnishing
olive oil
salt and pepper to taste
Preparation:

Preheat the oven to 200°C.
Cut the eggplants lengthwise in half. Cut out the flesh with a spoon, leaving the walls about 1 cm thick.
Cut the cut eggplant flesh into cubes.
In a large frying pan, heat the olive oil over a medium heat. Fry the onion and garlic until soft.
Add the carrots, peppers, and diced eggplant flesh. Cook, stirring, for about 5 minutes until the vegetables are soft.
Add the tomatoes and cook for another 3-4 minutes. Remove from heat.
In a large bowl, mix the vegetable mixture with the cooked rice and grated cheese, if using.
Place the eggplants on a baking tray and spread the vegetable rice stuffing into them.
Bake in the oven for about 25-30 minutes, until the eggplants are soft.
Serve hot, garnished with fresh basil.