Eggplant au gratin

Score around the edges of the halved eggplants and crisscross the flesh. Bake at 200° for a good 20 minutes.
Meanwhile, sauté the minced onion and garlic cut in oil. Add the blanched and cubed tomato, fresh and dried herbs, pitted and chopped olives, pepper well but do not salt because of the olives. Remove the eggplant from the oven, let cool and remove most of the flesh from the eggplant without breaking the skin.

Add the flesh to the pan-fried and let reduce.

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