Preheat your oven to 180°C.

Cook the whole eggplants and yellow peppers on a baking tray lined with parchment for about 25 minutes until they are tender but still firm.

Peel and dice the potatoes, then sauté them in olive oil with rosemary and garlic until nearly cooked. Add the diced chicken.

Cut the eggplants in half, scoop out the flesh, and chop it finely. Hollow out the yellow pepper and the tomatoes.

In a bowl, mix the potatoes, chicken, chopped eggplant flesh, soaked bread, egg, smoked cheese, Grana Padano, salt, and pepper.

Fill the hollowed vegetables with the stuffing, sprinkle with Grana Padano, and drizzle with olive oil.

Bake in the oven at 180°C for 25 minutes.