Cut each eggplant in half lengthwise. Scoop out the flesh to within 1cm of the skin to create a shell and roughly chop the flesh. Remove seeds from capsicum and discard, roughly chop the flesh.
Heat oil in a large frypan, add the onion, garlic, capsicum and celery and cook for 2 minutes. Add the chopped eggplant and cook for 3 minutes or until softened.
Stir in Leggo’s Tomato Paste and cook for a further 3 minutes. Add the chopped tomato, sugar, balsamic vinegar and herbs and simmer 5 minutes, stirring occasionally.
To assemble, place eggplant halves on a lightly greased baking tray and divide vegetable mixture between the 4 halves. Top each with combined mozzarella and parmesan cheese.
Bake in a preheated oven at 180°C for 35-40 minutes or until eggplant is tender and cheese is golden brown.