Heat grill on a high heat.
Cut aubergine in half lengthwise.
Use a spoon to hollow out aubergine, leaving 1/4-inch thick shell.
Chop aubergine pulp into 1/2-inch pieces.
In large frying pan, heat 1 tablespoon oil over medium heat.
Cook and stir aubergine, salt and pepper until tender and brown, about 5 minutes.
Stir in SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic, 1 tablespoon basil and water; heat through.
Meanwhile, brush inside of aubergine halves with remaining 2 teaspoons oil.
Place cut side down on grill rack.
Cover and grill over medium-high heat 5 minutes or just until aubergine is tender.
Remove from grill.
Divide rice mixture between aubergine shells.
Arrange tomato halves and cheese over rice mixture.
Return to grill; cover and grill 3 to 5 minutes or just until cheese is warmed.
Drizzle with vinegar and sprinkle with remaining basil.