1 cup of olive oil
2 cans of green or black olives without bone
2 cans of tuna
2 hard boiled eggs
2 slices of cheese
1 cup of tomato sauce
Cut the onion into small pieces and fry. Add the tuna, the tomato sauce, the hard-boiled egg and the olives.
Boil the aubergines for five minutes. Then, cut in half and empty. Chop the meat of the aubergines and fry with garlic and tomato. Mix the stuffing with the meat of the aubergines, fill the halves and finally put them on the grill a few minutes with cheese on top.