Heat oven to 210 °C. Wash four aubergines lengthwise, keep the stems, make a shallow lengthwise cut in the flesh and brush with 40 g olive oil.

Ingredients

• 1,000 gEggplant, raw
• 500 gOnions, raw
• 600 gTomatoes, red, ripe, canned, packed in tomato juice
• 25 gGarlic, raw
• 30 gParsley, fresh
• 100 gOil, olive, salad or cooking
• 25 gVinegar, red wine
• 6 gSalt, table

Method

1. Heat oven to 210 °C. Wash four aubergines lengthwise, keep the stems, make a shallow lengthwise cut in the flesh and brush with 40 g olive oil.
2. Bake aubergines for 25 minutes at 210 °C until flesh at the cut yields to a finger. Meanwhile slice onion into half-moons, chop garlic and chop tomatoes with their juices.
3. Heat the remaining 60 g oil in a wide pan to 150 °C. Soften onion slowly for 12 minutes, add garlic, tomatoes, vinegar and salt and cook 10 minutes into a thick filling.
4. Open roasted aubergines at the cut, fill with onion mixture and pour over all sauce and oil from the pan. Bake covered for 15 minutes at 190 °C.
5. Scatter with parsley and rest 8 minutes; serve warm with all oil and sauce.