1. Peel the eggplant leaving length-wise bands 2 cm wide and leave them into salt water for 30 minutes.
2. Dry the eggplants and cook them in the mixture of olive oil and corn oil turning them on all sides.
3. Cook the onions which has been cut into very fine rings, and the green pepper with the same oil used in eggplants.
4. Add the chopped parsley, dill, garlic and a tomato and cook them together.
5. Add salt, black pepper and 1 soupspoon vinegar and cook one more minute.
6. Place the eggplants side by side in a baking dish.
7. Split the eggplants lengthwise and remove some of the seeds if necessary, spreading the two halves apart.
8. In the cavity, put the mixture of onion, garlic and the other filling.
9. Place the remaining tomatoes on top of the dish.
10. Place in a warm oven for 30 minutes.
11. Serve when cool.