Cut the eggplant in half and hollow - salt (hollow pulp as well), let stand for a few minutes, then rinse and dry with a paper towel.
Sprinkle the eggplant halves with olive oil, place on a baking tray and bake in preheated oven to 220C for 10 min. Turn and broil the other side (10 min.)
Pour boiling water on grits on a colander, then cook in salted boiling water with a bay leaf (11 min). Strain.
Chop the onion and fry in butter, adding sugar.
Mix with millet groats and tomato passte, season with Vegeta (+ optionally with salt) and with pepper.
[Stuffing should be well seasoned]
Impose a good amount of stuffing for each 'boats' of eggplant, sprinkle with smoked cheese.
Bake in the preheated oven to 220C for 15 min.
(Check eggplant with stick, whether it is soft)