Brush eggplant, tomato and pepper with olive oil and grill until tender.
Peel the pepper and tomato from the skin and seeds, cut the flesh into cubes.
Cut the eggplant crosswise into 2 parts, carefully separate the flesh from the skin and cut into cubes, save the skin.
Mix vegetables, salt and add vinegar, herbs and garlic.
Fry the squid in a hot pan for 1 minute. Cut into cubes and mix with vegetables. Fill the eggplant skin with the resulting mass.
Put on plates, garnish with basil leaves, walnuts and fried Borodino bread.