Stuffed Aubergine

Serves 2
Prep time 25 min
Cooking time 1 hour
Ingredients

• 1 medium aubergine,(eggplant) halved(top to bottom)
• 1/2 small red pepper, deseeded and roughly chopped
• 1/2 small green pepper, deseeded and roughly chopped
• 1/2 medium onion finely chopped
• 1 clove garlic, finely chopped
• 1/2 (14oz) tin tomatoes(or 4 fresh tomatoes, skinned and finely chopped)
• 1 tbsp tomato puree
• 6 fresh basil leaves, finely chopped
• Sliced mozzarella cheese
• Salt and black pepper

Method

• Cut the flesh out the aubergine leaving a lining inside the skin.
• Cut the flesh into cubes (soak in salted water for 30mins to remove any bitterness).
• In a large frying pan, fry the onions in olive oil until golden.
• Add the garlic and aubergine (you may need to add more oil as the aubergines really soak it up) and cook until the aubergine is golden.
• Stir in the peppers, tomatoes, puree, basil, salt and pepper to taste, then cover and simmer for 10 minutes.
• Place the aubergine skins into a lightly oiled baking dish and brush the insides of the skins with olive oil.
• Fill the two halves with the mixture and top with slices of mozzarella.
• Bake in a pre-heated oven at 350°F, 180°C, Gas mark 4 for 40 minutes.

Equipment

• Large frying pan
• Baking dish

Shopping List

• Medium aubergine
• Red pepper
• Green pepper
• Medium onion
• Garlic
• Tin tomatoes(or 4 fresh tomatoes)
• Tomato puree
• Basil leaves
• Mozzarella cheese