Eggplants stuffed with tomato sauce and mozzarella

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Сut the eggplants lengthwise and make a slit in the middle.
Sprinkle with salt and black pepper to taste, drizzle with oil, and bake for 15-20 minutes at 200 °C.
Fry the tomatoes in a hot pan with a tablespoon of oil.
Add the chopped garlic, season with a pinch of salt and oregano to taste, fry for about 10 minutes.
Take the eggplants out of the oven and mash the flesh with a fork.
Add tomato sauce, grated mozzarella, and a few olives.
Return to the oven for 10-15 minutes, or until the mozzarella melts.
Serve warm with fresh basil. Enjoy!