1 hr 40
By Patricia Lousada
These are substantial enough for a light lunch.
Preheat the oven to Gas Mark 3/160°C/325°F.
Halve the aubergines lengthways. Scoop out half the flesh, leaving enough to make firm shells. Arrange these in an oiled, shallow, ovenproof dish.
Chop the cut-out flesh and mix with the anchovies, olives, parsley, capers and