Filled eggplant, feels like summer

It’s been a few weeks since we had eggplant on our plate.
For 2p  cut 2 eggplants in halves. Make a few incisions in the meat. Brush some olive oil on each. Put on baking paper. Cover with aluminium foil. Bake at 200° for 40 mins.
In the meanwhile, chop and fry 1 red onion, 4 garlic cloves in a drizzle of olive oil. Stir and fry.  Add 1 chopped bell pepper and 1 table spoons of dried oregano. Stir and fry. Add 6 chopped cherry tomatoes and bake for a few minutes. Taste, add pepper and salt. Add 2 table spoons of chopped basil.
Cool down. Remove the meat and leave the cups on the baking paper.
Remove the eggplant from the oven. Cool down. Remove the meat from the eggplant cups. Chop and mix with the tomato/bell pepper mixture. Add 150 grams of mozzarella ( or feta) cubes and 1 table  spoon of lime juice. Taste again, add pepper and salt.
Fill the cups. Mix 20 grams of grated parmigiano with 2 table spoons of chopped fresh parsley. Spread on the eggplant halves. Bake at 180° for 25-30 mins.
Mix 150 grams of low fat Greek yogurt. Add a small peeled, seedless and chopped cucumber. Add pepper and salt.
Serve the eggplant with the tzatziki like version and a green salad.