INGREDIEN
4 aubergines (250–300g each)
100 ml extra virgin olive oil (for frying)
1 tbsp extra virgin olive oil (for sautéing)
4 onions (finely diced, 500g)
5 garlic cloves (chopped)
500 g tomatoes (diced)
1 ½ tsp salt
½ tsp ground black pepper
2 tbsp chopped parsley
1 tbsp tomato paste
⅔ cup water
Directions:
1 Peel aubergines in stripes. Fry or roast until softened. Set aside.
2 In the same pan, sauté onions. Add garlic and cook 1 min.
3 Add tomatoes, salt, pepper. Simmer 6 min until thickened. Stir in parsley.
4 Preheat oven to 180°C. Cut aubergines lengthwise, salt inside.
5 Stuff with tomato-onion filling.
6 Mix tomato paste with water, pour over.
7 Cover and bake 1 hr. Uncover and bake 30 min more.
