Start by cutting and scooping out inside of the eggplants. Using a small paring knife make a cut along the eggplant in an oval shape. Then using a spoon hollow out the eggplant, leaving about 1/2 inch thick border around skin to create a boat. Reserve the eggplant flesh.

Then proceed to cutting tomatoes. Using a small paring knife slice off the top of tomato. Then using a spoon scoop out the pulp, leaving about ½ inch. Reserve the pulp.

Heat oven to 425F / 210C.

Heat 1tbsp of olive oil in a skillet over medium heat. Caramelize garlic and onion, about 3 minutes. Take off heat.

In a large mixing bowl, combine brown rice, red kidney beans, caramelized garlic and onion, chopped cilantro, salt, and pepper. Stuff each eggplant and tomato with the brown rice mixture and place them on a baking dish.

Spray a little olive oil all over the stuffed eggplants and tomatoes, add reserved eggplant flesh and tomato pulp, and sprinkle with more salt and pepper. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 5 more minutes. Depending on the thickness of your eggplant, you may need to cook it longer. To check if the eggplant is cooked, cut a piece of eggplant and taste it.

Store in the fridge in air-tight container for up to 3 days.