Scoop out the insides of the Eggplant (2). Chop them up and set aside.
Place the hollowed out husks of the eggplants in a pot of boiling water. Cook for about 30 minutes.
In a pan, add Olive Oil (to taste) and Garlic (2 clove). Allow to heat up.
Add Onion (1) and Red Bell Pepper (1). Cook until softened slightly.
Add Zucchini (1), Leek (1), and eggplant flesh. Season with Salt and Pepper (to taste).
Add Tomato Passata (500 gram) and stir to combine. Cook for 5 more minutes.
Scoop the mixture into the hollowed out eggplant husks.
Sprinkle Cheese (to taste) over the top.
Bake for 10 minutes.