6 small or 3 medium aubergines (1 1/2 lb)
1 lb onions, thinly sliced
5 garlic cloves, chopped finely
sunflower oil
1 green pepper, thinly sliced
good quality tomato juice
8 oz tomatoes, peeled and chopped
pepper
1 t sugar
1 large bunch parsley, chopped
1 large tomato, sliced
1. Cut aubergines in half lengthways. Sprinkle with salt and leave for 30 minutes. Rinse and pat dry.
Preheat oven to 400F.
2. To make stuffing gently fry onions and garlic in 3 T oil until soft. Add the green pepper and tomatoes, seasoned with salt, pepper, and a little sugar. Cook gently for about 15 minutes and stir in the parsley.
3. Quickly shallow fry the aubergines in hot oil enough to seal them, turning to brown all over. Drain on kitchen paper.
4. Make a deep slit along the length of the aubergine halves. Open the slit and spoon in as much stuffing as the slit will hold.
5. Lay the aubergine halves close to each other in a baking dish and garnish with tomato slices.
Pour in enough tomato juice to almost cover the aubergines and bake for about 45 minutes.
Serve at room temperature.
