Stir the ingredients, leave them to simmer for 5 min. and remove from the heat. Wash the eggplant. Cut it into 2 halves, braise each lightly on both sides in a pan.
Put thus cooked eggplant in a buttered oven dish, with the skin facing down. Fill the resulting boats with the tomato filling.
Sprinkle the dish with lemon juice and more spices. Bake in a preheated 356°F (180 °C) oven about 40 min. Garnish with fried chili peppers and serve.