Eggplant with cheese and tomatoes

4 PCs eggplant;

3 PCs tomatoes;

300 g cheese;

5 g rosemary;

2 tbsp. vegetable oil;

ground black pepper, salt - to taste

Eggplants cut in half lengthwise, take out the pulp and finely chop it.

Half of the eggplant posole, Poperty and leave for 15 minutes.

Cheese cut slices, tomatoes, purified from the skin, in small cubes.

Eggplant pulp unite with tomatoes and finely chopped rosemary.

Half of the eggplant rinse water, Obasi, fill with vegetable stuffing.

Lay the vegetables in a greased form, top, lay the slices of cheese, Poperty. Sapucai eggplant at a moderate temperature for 20 minutes. When serving, decorate with rosemary.