Slice the mushrooms (I had frozen champignon mushrooms, already sliced), fry in vegetable oil until almost cooked, season with salt to taste. At this time, prepare the vegetables: onion cut into half rings, pepper strips, tomato cubes (if the skin is thick, it is possible to remove). Eggplants wash, cut off ends and cut in half, spoon out the flesh and cut it cubes

The eggplant inside a little salt, allow to stand, went to the bitterness, rinsed, lightly dried with a towel and grease with vegetable oil, place in baking pan (also greased) and place in a hot oven (220-230 gr.) 15 minutes

While baked eggplant, prepare the filling: fry the onions a couple of minutes to become slightly transparent, then it add the pepper and continue to cook for 5 minutes

Add the chopped pulp of eggplant and fry until it's done. Then put the diced tomatoes and cook for another five minutes. Vegetables add salt, black pepper, and you can spice according to your taste

Finely chop the garlic with a knife (I love it with a knife, because the flavor of garlic is quite different, if it is to pass through the press), herbs also finely chop (sorry, no cilantro, it probably the taste!) and add to the vegetables, immediately remove from heat

To combine vegetables with mushrooms, stir well. Here again, and eggplants out of the oven get... Stuff the boats and sprinkle on top of grated on a coarse grater cheese. Put back in oven and bake for another 15 minutes so the cheese melted.