Eggplant puree with vegetables

Heat the oven to 180ºC and place the aubergines in the oven as a whole. Turn around occasionally and remove them after 40 minutes. Halve the aubergines lengthwise and then scrape out the flesh and mix with some olive oil. Puree and put away until use. Save the skin for the presentation. Clean the vegetables and blanch in salted water, then cool quickly in ice water. Glaze the vegetables with a few spoons of chicken broth with garlic and thyme. Let cool. Put the aubergine puree in the aubergine halves, fill with the candied vegetables and wrap in foil. Put away until use. Steam the eggplant with vegetables and foil for the service in the steamer. Then present in its entirety on the plate with the other dishes.