Stuffed Aubergines2 medium aubergines
2 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons red wine
2 medium courgettes, finely diced
2 medium green peppers, diced
freshly ground black pepper
1 tablespoon herbs de Provence
125g grated Parmesan cheese


Preheat oven to 200 C. Grease a casserole dish.
Wash aubergines. Halve lengthways and cut out the pulp to leave a 1cm thick shell (this can be done using a grapefruit spoon). Dice the aubergine pulp.

Drizzle lemon juice onto the inside of the aubergine shell, and sprinkle with salt. Place the aubergine shells with the cut side down on kitchen paper.

Heat olive oil in a large frying pan. Fry the onion and garlic until translucent.

Add the aubergine pulp, peppers and courgette and fry till tender. Add spices and wine and cook briefly.

Place the aubergine halves into the prepared dish and fill with the mixture.

Bake for 30-40 minutes, until the filling is bubbling and the shells are tender.

Five minutes before the end of the cooking time, sprinkle with cheese.

Allow the cheese to melt completely and brown slightly.

Serve immediately.