Vegetarian stuffed eggplant

Over the last few weeks, cooking has been taking over my life. And by cooking I mean experimenting with random ingredients way past midnight instead of going to sleep. It's done little to help my under-eye bags or to to help me wake up for work in the morning, but you know what? I've made some delicious food so that's probably all that matters.

I put this together because I was craving cheese like a crazy person (what else is new) and I really needed to use up some eggplant in the fridge. It turned out really tasty and I had enough of the filling left over to use for a third eggplant for my aunt the next day. And she sincerely enjoyed it, thank you very much.

Ingredients:

• 3 small eggplants
• 1 tomato
• 1 onion
• 3 mushrooms
• 1 cup chickpeas
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup grated mozzarella and parmesan
• Dry basil
• Salt and Pepper
• Arribiata spices (optional)
• Butter