Cut the tops of the eggplants off, carve out their insides to use for another dish. Put all the products for the filling in a bowl, mix well and fill the eggplants without overstuffing them.
Close the holes off with tomato slices. Arrange the stuffed eggplants in a pot, sprinkle them with the remaining butter and chopped tomato. Add broth, put the lid on and cook on medium heat for 40 minutes. Mix all the ingredients for the sauce together.