Cut the eggplants in half, score their flesh with a knife, sprinkle with salt and let rest for 30 minutes. Wash and pat dry.
Combine breadcrumbs with wild fennel (or dill), garlic, salt, pepper, and chili to taste, and a generous pour of Evo.
Stuff eggplants with the mixture (3-4 tablespoons per eggplant should suffice) plus a slice of guanciale per eggplant.
Place the eggplant into the casserole dish, along with the diced cherry tomatoes, cover with tinfoil, put into a preheated oven at 180⁰C (350⁰F) for at least an hour. `
Around the 40 minute mark you can remove the tinfoil so that both eggplant and tomatoes can roast a little.
The dish is ready when the eggplant are pierced with a toothpick and they are very very soft.
