Cut the eggplants in half longways and scrape out the flesh leaving the skin as a shell. Reserve the flesh and finely dice.
Heat the oil in a large saucepan and cook the beef mince until brown.
Add the eggplant flesh, tomatoes, capsicums, onion, leak and garlic. Cook for a further 15 minutes or until the mince is cooked and the vegetables are soft. Season to taste.
Place the eggplant shells onto a baking tray and fill with the mince and vegetable mix.
Cover with the cheese and bake for 20 minutes until melted. Serve immediately.
Removing the Skin from Tomatoes
Cut an X in the skin at the base of the tomato taking care not to cut the flesh. Put the tomatoes in a large bowl and cover with boiling water. Leave for approximately 20 seconds depending on the ripeness of the tomatoes. When the skin starts to peel away replace the hot water with cold water. Peel the skins away from the tomatoes.