Instructions: Preheat the oven to 1go C/375F/gas5 and lightly oil a baking sheet.

If the aubergines still have their stalks on try to keep them intact for decorative effect.

Slit each aubergine lengthwise to open out like a pouch.

Lay the aubergines on the baking sheet slit side down.

Brush a little oil on each aubergine and bake for 3o minutes.

Take them out of the oven but keep the oven on with the temperature reduced to 180C/350F/gas 4.

While the aubergines are baking prepare the tomato sauce: put the onions in a frying pan with 34 tablespoons of water and bring to a simmer.

Once the water has evapourated add the remaining oil and saute the onion until it is light gold. Add the garlic and stir for a few seconds.

Then add the tomatoes and herbs but keep a few sprigs of thyme and marjoram for garnish. Season with salt and pepper and cook gently for 20 minutes until the sauce looks well amalgamated and quite dry.

While the sauce is cooking scorch the pepper over a naked flame for a few minutes.

Peel it cut it in half and deseed it.

Then cut the flesh into long strips.

Set these aside.

Arrange the aubergines side by side in a baking dish which is just large enough to hold them snugly in a single layer this time with the slit side upwards.

Sprinkle some salt and pepper over them and then fill each aubergine with the tomato sauce distributing it evenly.

Lay the pepper ribbons diagonally over the stuffing.

Pour the diluted tomato paste into the bottom of the dish and bake for 45 minutes basting the aubergines occasionally.

Garnish with the reserved herbs.

Try to use a slim variety of aubergine long or short does not matter. This makes a good party dish as it tastes even better when left to stand for a few hours.

Serves 4

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