What you'll need

Serves 4

  • 2 large aubergines
  • 1tsp extra vitgin olive oil
  • 2 courgettes, diced
  • 2 garlic cloves, crushed
  • 1 cup green beans, sliced
  • 400g tin chopped tomatoes, drained
  • Fresh basil, chopped
  • 1/2 tsp salt
  • Black Pepper

The easy bit

Preheat the oven to 180C.

  1. Halve aubergine lengthwise and carefully scoop out the flesh with a spoon. Dice the flesh and set aside.
  2. Bring a large saucepan of water to the boil, add the aubergine skins and simmer for 2 minutes or until just softened. Remove and allow to cool.
  3. Heat the oil in a wok over high heat and stir fry the diced aubergine, courgette, garlic, beans, tomatoes, basil, salt and pepper until the vegetables are soft.
  4. Fill the aubergine shells with the vegetable mixture and place on a baking dish lined with baking paper. Bake for 40 minutes.