Pre-heat the oven to 180°C (350°F).
Put the olive oil to the saucepan and then add the small cubed cut chicken breast meat. Saute them at medium heat about 5 minutes until the pink color is gone and then add diced onions, garlic and continue to saute all about 5 minutes until onions get softy.
Add the chopped tomatoes, garlic, salt, tomato paste and pepper. Simmer them until the tomatoes are softened, about 5 minutes and then set aside.
Mix the hot water and tomato paste in a bowl and set aside.
Remove the eggplants from the bowl and rinse them well. Put 2 tablespoons of olive oil into a large skillet and bring the heat to the medium level and then place the eggplants to the skillet. Cook them until their color turn to brownish, about 5 minutes, then set on paper towels to drain the oil.
Place eggplants into the ovenproof glass pan. By using a spoon; create a large pocket in the ‘belly’ part of the each eggplant. Stuff each eggplant ‘belly’, with the small cubed chicken breast mixture. Then add the grated cheddar cheese on top.
Bake it in the oven for 15 minutes until the cheddar cheese melted and then cover it with aluminium foil and then bake for another 5 minutes.
Tip: Serve with your favorite side dish. My favorite side dish is Pilaf.