Cut the melanzane in half, unpeeled, and precook them in salted water for 8-10 minutes. Then slightly hollow out the halves. Chop the pulp coarsely.
Chop onion and garlic and sauté in olive oil. Add the minced meat and fry briefly. Season with salt, bell pepper and paprika. Stir in the eggplant meat. Remove from heat.
Cut the feta into small cubes. Add to the minced meat with the raisins and pine nuts. Add the thyme leaves. Fill the eggplant halves with the berg-like mixture.
Season the chopped tomatoes with salt and pepper. Spread evenly on the bottom of a baking dish. Put the melanzane in and drizzle with olive oil.
Bake the melanzane in the oven heated to 200 °C on the lowest shelf for about 40 minutes.
This dish can be served with new potatoes fried in butter or with dry rice.