Eggplant with feta, mint rice & tomato sauce

For ➍ 
3 garlic cloves
5 tbs mild olive oil
10 cl balsamico
4 eggplants
1 tbs dried oregano
300 g three-color rice or nut rice
1 shallot
400 g polpa with basilic
½ tbs brown sugar
16 caper apples
200 g feta 43+ or vegan alternative
40 g fresh mint

Preheat the oven to 200°C. Squeeze ⅔ of the garlic into a small bowl and mix with ⅘ of the oil and balsamic vinegar. Halve the eggplants lengthwise, leaving the stem on. Cut the eggplants on the cut side crosswise every centimeter and place them cut side up on a baking tray lined with baking paper. Drizzle with half of the balsamic mixture and sprinkle with the oregano. Season with pepper and possibly salt. Bake for 35 m until soft and cooked through.
Meanwhile, cook the rice according to package directions.
Chop the shallot and finely chop the rest of the garlic. Heat the rest of the oil in a small pan and fry the shallot and garlic for 2 m over medium heat. Add the finely chopped canned tomatoes, season with pepper and the brown sugar. Bring to a simmer over low heat for 15-20 m.
Cut the capers in half. Crumble the feta. Remove the leaves from the mint sprigs and roughly chop. Set aside 1 tbs mint (per 4 people) and mix the rest of the mint with the rice. Remove the eggplant from the oven. Sprinkle with the rest of the balsamic mixture and the caper apple halves. 
Serve with the mint rice and the tomato sauce and garnish with the feta, the reserved mint and some pepper.