Ratatouille Stuffed Aubergine

Ratatouille is an amazing combination of Mediterranean vegetables, with the main ingredients – aubergine, red bell peppers, courgettes and onions and lots of fresh tomatoes together with the essential herbs – garlic, oregano and basil. I also add chestnut mushrooms. Ideally slow cooked and rested to allow the flavour to mature.

This recipe takes the aubergine and fills it with the remaining ingredients of ratatouille and bakes it in the oven. and this makes it a great dish to make ahead of time as it can be warmed up in the oven for 20 mins when you want to serve it.

Preheat the oven to 180C

Slice the Aubergines lengthways from root to stalk.

Using a spoon, scoop out the flesh leaving a thin shell. brush the insides of the skins with olive oil and bake in the oven for 15 mins. and remove when done.

Chop up the aubergine flesh into cubes, along with the courgette, red peppers, mushrooms and onions. Fry in a little olive oil until softened.

Add the garlic and herbs together with the chopped tomatoes and gently cook gently until everything is softened and reduced.

Taste and adjust the seasoning.

Now fill the aubergine skins with the mixture and place on a metal tray and bake in the over for 15 mins.

while they are baking dry toast a handful of pine nuts.

Remove the aubergines from the oven and allow to cool for 10 mins before serving.

Scatter the pine nuts over the aubergines and serve.

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