First prepare the vegetables. Cut the bell pepper, the tomatoes the chili pepper and the onion into small pieces.
Cut the upper third of the eggplants. Scrape out the inner parts. Slice the upper part and the inner parts also into fine pieces.
Heat some olive oil in a pan, and add the onion and the chili pepper to it. After a few minutes add the bell pepper, the tomatoes and the eggplant. Add the water, tomato mark and the chili con carne mix.
Mix everything well, and put a lit on the pan. Cook until the vegetables are tender.
When the vegetables are ready, add the chili beans. If needed you can add some salt.
Place the eggplants on a baking sheet in an oven tray. Fill them with the chili sauce and top with grated cheese.
Bake the eggplants in a preheated oven (190Â°C) for 35 minutes.
Keep the rest of the sauce warm, to serve it with the stuffed eggplants.
The vegetarian eggplant con chili is best eaten with tortilla chips, to be completely in a Mexican mood.