Wash the cut the eggplant into 2. Sprinkle with salt and leave for 30 min. Wash, dry and carve out the flesh. Put the eggplant "boats" in a tray. Braise the onions and finely chopped carrot in a little oil.
Then add the chopped peppers, the carved out eggplant flesh, and in a few min. the chicken fillet - finely diced. After the meat changes color, add the tomato paste, a little water and the spices. After 5 min. remove from the stove.
Fill the eggplant "boats" with the resulting mixture. Pour a little water into the tray, cover with foil and bake at 392°F (200 °C) for about 20 min. Finely chop the tomatoes and mix them with the garlic, cut into round slices, and pinch of salt.
Pour this mixture into the tray and return to the oven for another 10-15 min. At the end, sprinkle with grated cheese. Return to the oven for a few min. for it to melt.