Stuffed aubergines / eggplant
4 aubergines, aka eggplant
3 tablespoons olive oil, plus extra for brushing
1 onion, chopped
1 celery stick, chopped
3 red or green peppers, halved, seeded and chopped
4 ripe tomatoes, diced
2 eggs, lightly beaten
3 tablespoons parmesan cheese, freshly grated
salt and pepper
Halve the aubergines lengthways and scoop out the flesh without piercing the 'shells'. Chop the flesh and reserve the shells. Heat the oil in a large frying pan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes until soft.
Add the chopped aubergine flesh, celery, peppers and tomatoes, season with salt and pepper and cook over a low heat for 15 minutes. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Brush an ovenproof dish with olive oil.
Remove the pan from the heat and stir in the eggs. Fill the aubergine shells with the mixture and place in the prepared dish. Sprinkle with the parmesan and bake until golden and bubbling. Remove from the oven and leave to cool. Serve cold.