4 Hot Fish Vegetables
herbs Main course
Salted Anchovy fillets, chopped
tbsp Fresh Basil, chopped
oz Edam or Mozzarella cheese
large Onion, chopped
Cloves of Garlic, crushed
x 400g/14oz Tin of chopped Tomatoes
tbsp Worcestershire Sauce
Wash the aubergines and cook whole in boiling salted water for 5 minutes. Drain and leave to cool.
When cold, cut off the stalks and cut them in half lengthways but still leaving one side attached. Open carefully and scoop out the
flesh with a spoon. Reserve the skins in tact.
Preheat the oven to 180C, 350F, Gas mark 4.
Mash the flesh in a bowl then add the anchovies, basil, cheese, capers, salt and pepper.
Stuff the aubergine skins with this mixture and place in a lightly greased ovenproof dish.
Heat the oil then add the onion and crushed garlic. Cook until golden brown then add the tinned tomatoes, Worcestershire sauce,
salt and pepper. Simmer for 10 minutes stirring
from time to time.
Pour the sauce around the aubergines and bake in the oven for 45 minutes.
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