* 4 large Eggplant
* 150mls (¼ pt) olive oil
* 1 large onion, peeled and finely chopped
* 3 garlic cloves, finely chopped or crushed
* 400g (14oz) tomatoes, peeled and finely chopped
* 3tbsp chopped fresh parsley
* 1 teaspoon sugar
* 2 tablespoons lemon juice
* Toasted bread to serve
* Salt and freshly ground black pepper
1st Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a 5mm (¼ in) layer of the skin and meat. Rinse and pat dry with paper towel.
2nd Heat 2 tablespoons of the oil in a large pot, add the onions and garlic and cook over low heat for about 10 minutes or until they are soft. Add the tomatoes and eggplant meat and cook over low heat for 10 -15 minutes or until reduced. Stir in the parsley and spices to taste.
3rd Place the aubergine skins in a shallow baking dish spoon then into the filling. Mix the remaining oil with 100mls (3.4floz) of water, sugar and lemon juice and fill around the eggplant.
4th Cover with foil and bake at 150 ° C (300 ° F, gas mark 2) for 1 hour or until they are soft. Occasionally baste with oil.
5th From oven and allow to cool then chill for taking at least 2 hours before serving.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.