- 5 small, round aubergines
- 4 tbsp sunflower oil
- Large tin chopped tomatoes
- Heat the oil in a shallow pan with a lid.
- Fry the onion until slightly brown, add the tomatoes and garlic, and cook until it thickens.
- Add water and bring to the boil again, then take pan off the heat.
- Mix all the ingredients for the stuffing, wetting it with water if you need to.
- Cut open the aubergines two-thirds through, so they ar