Ingredients
6 aubergines
3 cloves of garlic, chopped
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
salt
freshly ground black pepper
60g/2½oz walnuts
50g/2oz toasted fresh breadcrumbs
200g/8oz Roquefort cheese
For the tomato sauce
1.5kg/3 lb 5oz ripe and meaty tomatoes (use large tomatoes or San Marzano) or 1 tin of tomatoes
4 tbsp olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
10 small fresh basil leaves, shredded
fresh chopped oregano
Method
1. Preheat the oven to 200C/440F/Gas 6.
2. Cut the aubergine in half, leaving the tops on and score the surface with a knife.
3. Place on a baking tray cut side up and drizzle with olive oil and salt and pepper. Bake for about 30 minutes until soft.
4. While cooking, sauté the onions and garlic in oil and add the tomatoes and herbs and cook to soften
5. Remove the flesh from the aubergines, keeping four of the skins to be stuffed
6. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season well.
7. Place back into the shells, top with the cheese and breadcrumbs and bake back in the oven to warm.
8. Brown the tops under a hot grill.
9. To make the tomato sauce, plunge the tomatoes into boiling water for one minute to loosen the skin. Remove the skin and cut the tomatoes in half. Discard the inner liquid and seeds, leaving only the flesh, which you coarsely chop.
10. Heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomato and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.
11. When it has finished cooking, add some salt to taste, and liquidise. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
12. Serve the hot aubergines with the hot tomato sauce in warm bowls.
