Stuffed Aubergines

4 large aubergines

6 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 tsp dried thyme

1 tsp dried oregano

pinch dried red chilli flakes (optional)

4 tomatoes, skinned and roughly chopped

50g/13⁄4oz white breadcrumbs (ciabatta is good)

25g/1oz Parmesan or Pecorino, or alternative vegetarian hard cheese,

freshly grated

1⁄2 unwaxed lemon, finely grated zest only

handful fresh basil leaves, shredded

salt and freshly ground black pepper

Preheat the oven to 200C/Fan 180C/Gas 6.

Cut the aubergines in half, lengthways, and (leaving a border of around

5mm/1⁄4in), cut out the flesh.

Dice the flesh and set aside. Brush the inside of the aubergines with olive oil

and season with salt. Place in a baking tin and cover with foil. Bake for 20

minutes.

Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened.

Increase the heat, add the garlic and aubergine flesh and stir until the

aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the

tomatoes and season with salt and pepper. Stir to combine, reduce the heat

and cover.

Simmer for 10 minutes, remove the lid and continue to cook until any liquid

has evaporated.

Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the

cheese, lemon zest and basil, and season with a little salt and pepper.

Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.

Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot

and the top has lightly browned. Serve.