Stuffed Aubergine alla Siciliana (Vegetarian Baked Aubergine)

• 3 medium Aubergine
• 6 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 3 cloves Garlic
• 500 g Tomato, ripe
• 2 tbsp Capers
• 80 g Black pitted olives
• 90 g Breadcrumbs
• 40 g Parmesan
• 12 leaves Fresh basil

1. Heat the oven to 200°C (390°F). Halve the aubergines lengthways and score the flesh in a criss-cross, taking care not to cut through the skin.
2. Set the aubergines cut-side up on a baking tray and drizzle with 3 tbsp of the olive oil, then season with the black pepper. Roast for 30 minutes, or until the flesh is very tender and the edges are turning golden.
3. Meanwhile, finely chop the garlic and dice the tomatoes. Warm 2 tbsp of the olive oil in a frying pan over a medium heat, add the garlic and cook for 30 seconds until fragrant.
4. Add the tomatoes, capers and olives, then simmer for 10 to 12 minutes until thick and jammy. Take off the heat.
5. Toast the breadcrumbs in a dry frying pan over a medium heat for 3 to 5 minutes, stirring often, until golden. Tip into a mixing bowl and stir in the parmesan.
6. Scoop the softened aubergine flesh into the tomato mixture, leaving a 1 cm border so the skins hold their shape. Stir to combine, then fold in the breadcrumb and parmesan mixture, reserving a small handful to sprinkle on top.
7. Pile the filling back into the aubergine shells and sprinkle over the reserved crumbs. Drizzle with the remaining 1 tbsp olive oil and bake for 12 to 15 minutes until bubbling and deeply savoury.
8. Tear the basil over the top and let the aubergines stand for 2 minutes before serving. Finish with a final trickle of olive oil if you like.

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