• 1 tablespoon olive oil
• 2 large onions
• ½ lb (225 g) tomatoes
• 2 large aubergines
• 1 tablespoon chopped parsley
• Salt and pepper

Method:

1. Finely chop 2 large onions and fry them in the olive oil for about 5 minutes.
2. Blanch and peel ½ lb (225 g) of tomatoes. Cut the tomatoes into halves and remove the seeds. Coarsely chop and add them to the onions.
3. Preheat the oven to Gas Mark 4 (350°F/180°C).
4. Cut the 2 large aubergines into halves length-ways. Scoop out the flesh, chop it and add to the the pan with the onions and tomatoes, reserving the shells.
5. Simmer for about 10 minutes and then stir in the chopped parsley and salt and pepper to taste.
6. Divide the filling between the 4 aubergine shells and place them on a lightly greased ovenproof dish or tray.
7. Cover with foil and bake for 40 minutes.

Serve hot.