Eggplants stuffed with tuna au gratin without cheese

Cut the eggplants in half and make a few small diagonal cuts without cutting the skin. In a bowl mix a tablespoon of oil with spices to taste (oregano, pepper and garlic powder). Bake for at least 40' at 200 °C.

Fry the onion with 2 tablespoons of oil, then the carrot and bell pepper. Add the cans of tuna and the fried tomato.

Remove the filling from the eggplant and stir with the rest.

To gratin without cheese I did it in two ways: -Dust breadcrumbs -Bechamel sauce made with oatmeal connata (200ml from Corte Ingles), pepper, nutmeg and a tablespoon of flour (any kind).