Stuffed Aubergine

serves 2

submitted by Nicola

1 Aubergine, cut in half length ways

For the filling:
1/2 red pepper
1/2 yellow pepper
1/2 courgette
1 tomato
2 spring onions or shallots
1 or 2 cloves of garlic
2 tea spoons pine nuts
1 tea spoon capers
sprinkle of herbs
salt & pepper to taste

Cover the two halves of aubergine with foil and bake in the oven for about 1/2 an hour at 200C.

Finely dice all the other vegetable ingredients and mix together in a bowl together with the pine nuts and capers.

Season and add herbs to taste.

Remove the aubergine from the oven and gently press down the inside. Add the vegetable mixture to the aubergine and re-cover loosely with the foil. Return to the oven for about another 20 minutes.

Serve on a bed of rice or with fresh salad leaves and French bread.

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