Eggplant stuffed with tomato sauce and mozzarella

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Cut the eggplant in length & crest in the middle.
Sprinkle with salt & black pepper to taste, sprinkle with oil & bake for 15-20 minutes, temperature 200 C.
We fry the tomatoes in a frying pan with a tablespoon of oil.
Add the chopped garlic, season with a pinch of salt & oregano to taste, fry about 10 minutes.
Remove the eggplant from the oven & crush the core with a fork.
We add the tomato sauce, the scraped mozarella & a few olives.
We return to the oven for 10-15 minutes, or until Mozarella melts.
It is served warm with fresh basil. Enjoy your meal!