Microwaved eggplants

Open the eggplants in half and cut them into squares. Put each eggplant in the microwave for 5 minutes. Meanwhile, chop the onion and poach it with EVOO over medium heat.

Once the eggplants are done, remove them from the skin and add the contents to the pan with the onion. Add spices to taste.

Hydrate the soybeans with hot water and when they are to our liking, sauté them in a separate pan.

Remove from the heat and add the sautéed soy to the onion and eggplant mixture. Drain the tuna cans and mix everything together.

On the skin, put the filling, a little double tomato concentrate and cheese to taste. Put in the microwave or oven until the cheese melts.