Stuffed Aubergines

This is based on a Delia Smith recipe with a couple of tweaks. Good as a vegetarian starter or main course.

1. 1

   Pre-heat the oven to gas mark 4, 350°F (180°C)
   
   Prepare the aubergine by trimming off the stalk end, then cut it lengthways into 8 thin slices about ¼ inch (5 mm) thick. When you get to the bulbous sides these slices should be chopped into small pieces and kept aside for the filling.
   
   Arrange the slices of aubergine on a baking sheet, then brush each slice lightly with olive oil and season with salt and pepper. Place on a high shelf in the oven and let them pre-cook for 15 minutes, until softened enough for them to be rolled up easily. Next pour boiling water on the tomatoes and after 1 minute drain and remove the skins. Cut each tomato into 1/4 inch dice.
   
   Now heat 1 tablespoon of the oil in a large frying pan and fry the onion, chopped aubergine and crushed garlic for about 5 minutes. Add the chopped tomatoes, torn basil leaves and tomato paste and continue to cook for about another 5 minutes. Season well and add the capers. Then remove the pan from the heat and let the mixture cool slightly. Now chop the Mozzarella into very small dice.
   
   As soon as the aubergines are cool enough to handle, sprinkle each one with chopped Mozzarella, placing it all along the centre of each slice. On top of that, put an equal amount of stuffing ingredients, leaving a border all round to allow for expansion. Roll up the slices and put them in a baking dish, making sure the overlapping ends are tucked underneath. Finally brush each one with oil, combine the fresh breadcrumbs and grated Parmesan, sprinkle the mixture over them, place a basil leaf on top, then bake in the oven (same temperature) for about 20 minutes and serve immediately.