Vegetable-stuffed aubergine

• 1 aubergine, 1 kg (2 lb)
• 3-4 onions

Cut the aubergine in half lengthways, remove the seeds and part of the pulp and blanch in boiling salted water for 5 minutes. Prepare the stuffing by frying the onions, boiling the peas and mixing together with the tomato purée and melted butter. Fill the aubergine with the mixture, put in a baking pan and pour a little more butter over the top; bake for a few minutes in the oven. An accompanyi