Slice eggplant in half length ways, scoop out flesh leaving 2cm shell; sprinkle inside shells & scooped flesh with salt. Stand 30 minutes. Rinse under water to remove salt; drain on absorbent paper. Chop flesh roughly, heat oil in pan, add onion, garlic & bacon, cook, stirring for about 5 minutes until soft. Add tomatoes & eggplant flesh, cover, cook over heat for about 2 minutes or until soft. Add ¼ cup of the rice, mix well. Spoon into eggplant. Combine remaining rice, chives & cheeses in small bowl, sprinkle evenly over eggplant. Place on lightly greased ovenproof tray. Bake in a moderate oven for about 20 minutes or until soft.